Bread with Cheese and Tommy Moloney’s Bacon Rashers


Our Rashers are cured from traditional spices and cures. These extra lean pieces of Rashers are an important part of a traditional Irish breakfast.


1. 1 large loaf of sourdough bread
2. ½ cup of melted butter
3. 2 cloves of minced garlic
4. 10 Tommy Moloney’s Bacon Rashers
5. 4 chopped scallions
6. 3 cups of grated mozzarella


Step 1

Preheat the oven to 400°F.

Step 2

Cut a cross-hatch pattern into the bread without cutting all the way through the base of the bread because we want it to stay together.

Step 3

Mix the garlic and butter together and gently drizzle the mixture in between the cuts on the bread. Make sure the entire loaf is drizzled.

Step 4

Spray a piece of tin foil with non-stick cooking spray and place the loaf onto it. Wrap the bread halfway and cover the top with a separate piece of tin foil. Put it on a baking sheet and in the oven. Bake if for about 10 minutes and then take off the top piece of the foil.

Step 5

In the meantime, chop the Tommy Moloney’s Bacon Rashers into bite sized pieces.

Step 6

Gently pry apart the bread and stuff the rasher into the crevices. Add the cheese in the crevices too. Sprinkle the scallions over the top.

Step 7

Put the bread back in the oven and do not cover it. Bake it for 15-20 minutes or until the cheese melts. Serve warm.

Tip: Sprinkle with coriander for a better taste.

Tommy Moloneys