This is an incredibly tasty mezze dish. The fresh acid taste of our Labneh fits perfectly with the full fat flavors of the bacon brioche croutons. In most cases, Labneh is scooped out of the plate with flatbread. Here you will need a spoon so everyone can scoop his portion of Labneh on their plate. Don’t fight for it!

Brioche croutons with bacon

Cut three large slices of brioche bread into small dices of about one cm³. Chop 200 grams of bacon. Start baking with the pieces of bacon in a tablespoon of olive oil. The fat is supposed to melt out of the bacon completely. At first this might not be the case but please, have some patience. After a while, the bacon will simmer in lots of fat. Keep an eye on the bacon and keep on and stirring so that they bake evenly without burning. Pour the baked bacon through a fine sieve and catch all the melted fat.

We don’t want to loose anything of the rich animal fat. We will use it again to give flavor to the croutons. A technique that we also applied in this pasta salad with our Berloumi.

Pretty much everything you need for this recipe.
Take your time to bake the bacon long and crispy.

Mix the brioche croutons with the bacon fat in a skillet and fry them while stirring and shaking until crispy. Once crispy fried you add the bacon back to the skillet. Add a small spoonful of dried thyme, oregano or basil leaves.

Let everything cool down a bit. In the meantime, choose a suitable plate from your collection. Spread the Labneh on a plate. Leave a hole in the middle. Spoon the brioche croutons with bacon in the middle of the plate. Serve with other vegetables mezze dishes.

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