Bacon, Mozzarella & Baked Bean Jaffles Monthly Recipe- March Serves: 6 INGREDIENTS 8 rashers streaky bacon, chopped 2 tbs extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, crushed 6 thyme sprigs, leaves picked 2 tbs tomato paste 400g can chopped tomatoes 400g can cannellini beans, rinsed, drained 1/3 cup (25g) grated parmesan 50g unsalted butter, softened 12 slices white bread 2 cups (200g) grated tasty cheese 250g buffalo mozzarella, torn into pieces Directions Place the bacon and oil in a cold frypan, then place over medium heat. Cook for 3-4 minutes until golden. Add the onion and cook for 3-4 minutes until soft. Add garlic, thyme and tomato paste, and cook, stirring for 2-3 minutes, then add tomato and cook for a further 8-10 minutes until reduced. Add the beans and cook for 2 minutes to warm through. Remove from heat and stir through parmesan. Preheat a jaffle maker. Butter one side of bread, turn half of the slices, butter-side down, and place on a piece of baking paper. Top with bean mixture, tasty cheese and mozzarella. Top with remaining bread slices, buttered-side up. In batches, toast for 8 minutes or until golden. Serve hot.