Try this easy leek and bacon cob for a moreish starter everyone will love dipping into.
Serves66
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
Start by preheating the oven to 200 degrees Celsius. Then grease and line a baking tray with baking paper. Heat the oil in a frying pan over medium-high heat. Add the bacon and cook, stirring, for three to four minutes or until the bacon starts to brown. Add the leek and cook, stirring, for two to three minutes or until the leek softens.
Transfer the mixture to a plate lined with paper towel and set aside to cool slightly. Place the bacon mixture, cream cheese, sour cream, gruyere and garlic salt in a large bowl. Stir to combine. Using a large serrated knife, cut four centimetres from the top of the cob and reserve. Remove the bread from the centre of the cob, leaving a two centimetre thick shell.
Tear the bread from the center of the cob into three centimetre pieces. Spoon the cream cheese mixture into the bread shell and top with the reserved bread lid. Place on the lined tray and arrange the bread pieces around the cob. Spray with olive oil spray and pop in the oven for 20 minutes or until golden.
Transfer the cob to a serving platter and carefully remove the lid. Drizzle with oil and sprinkle with thyme leaves and serve with the toasted bread. With its creamy filling rippled with leek and bacon this cob will be a fan favourite.
Ingredients
1 tsp olive oil
4 rashers Coles Short Cut Rindless Bacon, finely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Heat the oil in a frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-4 mins or until the bacon starts to brown. Add the leek and cook, stirring, for 2-3 mins or until the leek softens. Transfer mixture to a plate lined with paper towel. Cool slightly.
Step 2
Combine the bacon mixture, cream cheese, sour cream, gruyère and garlic salt in a large bowl.
Step 3
Use a large serrated knife to cut 4cm from the top of the cob and reserve. Remove the bread from the centre of the cob, leaving a 2cm-thick shell. Tear bread from the centre of the cob into 3cm pieces. Spoon the cream cheese mixture into the bread shell. Top with the reserved bread lid. Place on the lined tray. Arrange the bread pieces around the cob and spray with olive oil spray. Bake for 20 mins or until golden.
Step 4
Transfer the cob to a serving platter. Carefully remove the bread lid. Sprinkle with thyme. Serve with toasted bread pieces.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute gruyère for cheddar.
4 rashers Coles Short Cut Rindless Bacon, finely chopped
1 leek, halved lengthways, thinly sliced
375g cream cheese, softened, chopped
1/2 cup (120g) Coles Sour Cream
1/2 cup (60g) grated gruyère
1 tsp garlic salt
1 Coles Bakery White Cobb *Selected stores only
2 tbs thyme sprigs
Description
Try this easy leek and bacon cob for a moreish starter everyone will love dipping into.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Heat the oil in a frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-4 mins or until the bacon starts to brown. Add the leek and cook, stirring, for 2-3 mins or until the leek softens. Transfer mixture to a plate lined with paper towel. Cool slightly.
Step 2
Combine the bacon mixture, cream cheese, sour cream, gruyère and garlic salt in a large bowl.
Step 3
Use a large serrated knife to cut 4cm from the top of the cob and reserve. Remove the bread from the centre of the cob, leaving a 2cm-thick shell. Tear bread from the centre of the cob into 3cm pieces. Spoon the cream cheese mixture into the bread shell. Top with the reserved bread lid. Place on the lined tray. Arrange the bread pieces around the cob and spray with olive oil spray. Bake for 20 mins or until golden.
Step 4
Transfer the cob to a serving platter. Carefully remove the bread lid. Sprinkle with thyme. Serve with toasted bread pieces.
