Spicy Bacon Italian Heirloom Tomato and Buffalo Mozzarella Tartine


It seems Autumn has finally come to Weimar. September was filled with non-stop sunny days, bright blue skies and summery high temperatures. It spoilt me. Basking in the warmth of an extended summer I got used to walking out of the house in flip flops and shorts, leaving the warmer jackets behind, hanging on the cloak rack. It felt unusual to enjoy the pleasures of summer right through into September.

The last September weekend Simone of Junglefrog Cooking came for a visit to Weimar. Back in May she was one of the 12 participants at the Plate to Page Weimar workshop and liked being here so much that we arranged a weekend together again. The weekend was filled with a lot of prop shopping, food, picnics, BBQs and bike rides. We had a real blast together, relaxing in each other’s company and simply enjoying getting to know each other. I am glad she took up the initiative and contacted me to arrange this weekend. I hope we can arrange one in Amsterdam soon. 


It’s been a busy few weeks so I was glad to be able to take the short break. The past few months have brought in quite a few photography jobs and projects that I have wrapped up or am in the middle of. A fantastic seven page spread in the German magazine Laviva out this month, an incredibly fun project for Eckes-Granini, which took me away to the gorgeous Mainz for a couple of days and a feature in the December issue of India’s Harper’s Bazaar, were all in September.

Now that blustery October is here, the leaves have turned colors and they are glimmering in their usual rusty, yellow and orange glory. And October seems to be as busy as September was. A few new photo projects and of course in two weeks time we will be opening the doors to our food photography and writing workshop, Plate to Page for the second time. This time we are welcoming 12 new participants to gorgeous Pistoa, Tuscany. I will be flying off to Florence at the end of the month and will join my talented colleagues Ilva, Jamie and Jeanne for a weekend of writing and photography and hopefully making new friends with the 12 from the Class of Tuscany.

We’ve been busy preparing and organizing the last tasks. A detailed weekend program and guide is being sent out to the participants, sponsor items for goodie bags have started to arrive, we’ve fixed the weekend menu and are looking through and evaluating homework participants have sent in. We’re also preparing and discussing assignments, exercises and presentations for the entire weekend to ensure the participants have plenty to help them to hone their skills and to take back innovative ideas and a lot of inspiration with them.

We’ve also secured an incredible venue for Plate to Page UK, taking place in Spring 2012. Keep your eyes peeled and watch the Plate to Page website for details coming soon! You will not want to miss out on this.


You might wonder, so what’s for lunch, honey … when honey is busy?
Something quick, using simple ingredients and easy to prepare, but definitively full of big time flavor.

We love the classic tomato, mozzarella and fresh basil leaves with a good glug of extra virgin olive oil and a dash of balsamic vinegar. These tartines use the same ingredients and with the addition of spicy bacon, it makes for a brilliant rustic lunch. Use the freshest bread, juiciest tomatoes and best olive oil you can find. Buffalo mozzarella adds a stronger kick to the dish but regular works just as well. It’s how I eat to give me the energy boost I need when I have spent a whole day on my feet shooting and running around from kitchen to studio.

Recipe: Spicy Bacon Tomato and Buffalo Mozzarella Tartine

Printable version of recipe here

 Spicy Bacon Tomato and Buffalo Mozzarella Tartine by Meeta K. Wolff

Prep Time: 15 minutes
Total Time: 30 minutes


  • 4 slices German rye bread, cut in slightly thick slices
  • 4 slices bacon, thickly cut
  • 2-3 Italian heirloom tomatoes, thickly sliced
  • Buffalo mozzarella, sliced
  • Olive oil
  • A few leaves of fresh basil
  • 1/4 teaspoon chilli powder
  • Salt and freshly cracked pepper


  1. Sprinkle some of the chilli powder over each of the bacon slices, then heat up a skillet on high heat and fry the bacon slices on both sides without any oil until crispy. Allow to drip on some kitchen paper towels.

  2. Heat up the grill function of your oven to 180 degrees C.

  3. In the same skillet add some olive oil and fry the slices of bread on both sides until toasted.

  4. Place the toasted bread in an oven-proof dish, add the bacon slices, tomato slices, then the mozzarella slices on top. Place in the oven and grill for about 5-8 minutes until the cheese has started to melt.

  5. Remove from oven and sprinkle with salt and freshly cracked pepper and add some basil leaves.



Add a nice big salad with lots of greens and this meal is the perfect way to enjoy a relaxed lunch. I love the slight spiciness the sprinkling of chilli powder adds to the bacon. The warm melted buffalo mozzarella on top of the crispy bacon brings together amazing textures and sublime flavors. Absolutely awesome!

MMBadge-Zakuski 10_2011

Monthly Mingle 

The Monthly Mingle this month takes us all the way to Russia, where the lovely Nikki of Arts and Lemons is hosting a Zakuski party for us. A fantastic theme and hope you all will find time to join us.

Deadline: 31st October 2011

More great lunch ideas from WFLH:

Spanish Tortilla with Asparagus, Fennel and Cress Black Bean and Goat Cheese Quesadillas Lavash Crackers & Roasted Bell Pepper, Aubergine & Garlic Dip

All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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  1. Gorgeous tartines! Really appetizing and pretty.



  2. Pretty tartines. Mozarella and bacon are two very good eats.

    Delightful pics as usual.

  3. Very nice recipe. Even the simplest of recipes look gorgeous on ur site Meeta!How beautifullly u describe and shoot them....Stunning!Could you please tell me the spec of the lens u have used here?

  4. Delightful post. Great recipe and gorgeous photography.
    Congrats for such a lovely work:))

  5. Thank you all so much for your comments. Tartines are always so quick and easy to make with a busy schedule. An easy vegetarian alternative is to simply take the bacon out ;o)

  6. This looks so delicious Meeta. Tomatoes are so good towards the end of summer when they have soaked up the summer sun. Glad you and Simone worked some shopping in to your weekend. Sounds like you had a great time :0)

  7. We indeed have a great time and such beautiful weather too! I'm still enjoying the last leftovers of the quince I brought home and some of the props have been brought to good use already! I do hope you can come to Amsterdam some time soon!
    Now this simple and delicious dish is perfect for when time is in short supply!

  8. wow...sounds scrumptiously tasty...
    first time here...gorgeous space you have..
    amazed at your presentation n photography..
    Am your proud follower now..;)
    do stop by mine sometime..
    Tasty Appetite

  9. Such a gorgeous dish; simple and elegant! Sounds like you and Simone had a wonderful time. Very excited after receiving the P2P-program, counting the days...!

  10. Yum, delicious! I would not mind waking up to one of these with a cup of coffee! Great shots as always.

  11. Oh, this recipe sounds and looks so delicious!
    I like your pictures by the way :)


  12. Wow you weren't kidding when you said you've been busy! How wonderful that you and Simone were able to get together, I hope you found some fabulous props while you were out.

  13. hi meeta! I love your tartine, so gorgeous! Great recipe when to serve to guests. I have noted that one down. ;)

  14. Meeta, these tartines look absolutely stunning. I am also drooling at the rye bread. Yummy. I live in Champaign (no, not that Champane) and we don't exactly get the best bread here but luckily we do enjoy excellent produce from farms nearby!

  15. ouh! Your pictures are so good it's almost like I'm eating! :)

    And this is such a simple recipe that looks so delicious and tempting that I read this yesterday and went out and bought some mozzarella to make it!

  16. Mmmm, I'm going to insist on having these next time I visit - i ADORE the bacon and buffalo mozzarella combo! Would have loved to be there with you and Simone - I can just imagine the fun. And CONGRATS on the magazine spread :))

  17. Thank you all for your comments and for your best wishes!

  18. tomorrow will be diwali guys!!!

  19. It looks yummy. I think I might try this on sandwich or hotdog breads. :)


Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.