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Lincolnshire Dry-cured Back Bacon & Cote Hill Blue Melt

Image of a Cote Hill blue cheese melt with Lincolnshire back bacon


1 French Stick – cut into thick diagonals
Olive Oil for drizzling
Cut garlic Clove
8 Rashers of short back Lincolnshire Bacon grilled until cooked
200g Cote Hill Blue Cheese
½ Jar Mango Chutney


Allow 2 slices per person
Drizzle olive oil over bread and rub with the cut side of garlic. Bake in the oven until crispy.
Spread with mango chutney, top with bacon and finish with slices of Cote Hill Blue cheese
Either put in the oven or under hot grill until melted

Serve with a dressed green salad
Great lunchtime dish or scale down and use as a starter