BLT Bruschetta
Yield: 6 large servings.
Ingredients
- 1 long peasant loaf, sliced lengthways
- 2 tablespoons good olive oil (25 ml)
- 1 head garlic, unpeeled, cut in half
- 1 cup goat cheese, at room temperature
- 1/3 cup 2% milk (75 ml)
- 4 large beefsteak tomatoes, thickly sliced
- 8 slices pancetta
- A handful of fresh basil leaves, torn roughly
- 1 large shallot, finely sliced
- A handful chives, minced
- Several handfuls of baby arugula
- 2 teaspoons white Balsamic vinegar (10 ml)
- 1 lemon – juiced and zested
- Coarse salt and pepper
Method
- Preheat oven to 350 degrees.
- Slice bread in half lengthwise. Use the bottom, saving the top for another meal.
- Drizzle some good fruity olive oil on top
- Put in oven till lightly toasted – about 10 min
- Pull out and rub with half a garlic head
- Cream the cheese with milk to make lighter and more spreadable.
- Place tomatoes in a bowl, add herbs, season with salt, pepper and a drizzle of white balsamic vinegar. Toss to combine.
- Pan grill pancetta till it is on the softer side of crisp. Set aside to drain off surface fat on paper towels.
- Spread a thin layer of cheese across the loaf.
- Lay pancetta evenly across the cheese.
- Lay tomato slices on top of pancetta.
- Top with baby arugula leaves.
- Finish with a drizzle of olive oil and a fine grating of lemon zest over the top.
- Slice on the diagonal into single servings.