15 Kalamata olives (pips removed and roughly chopped)
100 g cherry tomatoes (quartered)
110 g bacon jam (see method below)
Salt and freshly ground black pepper (to taste)
Chives (finely chopped for garnish)
In a large mixing bowl, combine the cheese, herbs, olives, tomatoes, bacon, jam and seasoning.
Preheat the grill.
Deep fry the McCain Triangle Hash Browns and drain on paper towel.
Place the McCain Triangle Hash Browns onto an oven rack on a baking tray, top with the cheese mixture and grill until cheese has become golden and bubbly.
Remove from the grill, garnish with chives and serve warm.
Variations, Hints and Tips:
Remove the olives and basil and add in chopped pickled Jalapeño chillies and 125 ml McCain Cut Corn for a Mexican pizza.
Serve the breakfast pizzas with a poached quail egg for breakfast canapés.
Pre-make the cheese mix and keep refrigerated for up to 2 days for a quick and easy breakfast option.
For the bacon jam: In a food processor chop 1 kg of bacon, place into a large saucepan with 375 ml red wine vinegar, 200 g sugar, 10 ml salt and 5 ml ground white pepper. Allow to simmer on a medium to low heat until the liquid has reduced into a sticky jam looking consistency. Then allow to cool in a container and keep refrigerated for up to 3 months.