Hot Bacon, Avocado and Roasted Tomato Bruschetta
Photography Aaron McLean.
Serves: 4
INGREDIENTS
8 tomatoes, halved
fresh thyme leaves
olive oil
sea salt and freshly ground pepper
pinch sugar
4 slices sourdough bread
1 clove garlic, peeled
2 avocados, peeled and diced
Dressing
150 grams bacon, sliced
2 shallots, finely chopped
1 tablespoon grain mustard
2 tablespoons olive oil
2 tablespoons good quality red wine vinegar
2 tablespoons chopped flat leaf parsley
METHOD
Preheat the oven to 150°C.
Arrange the tomatoes on an oven tray, cut side up. Sprinkle with thyme leaves and drizzle with a little olive oil. Season and sprinkle with a pinch of sugar. Roast for 1 hour.
Brush the sourdough with a little olive oil and grill or toast until golden. Rub one side of the hot toast with the clove of garlic.
Dressing: Fry the bacon in a dry pan until the fat starts to run, then add the shallots and cook until the shallots are tender and the bacon is golden. Add the mustard, vinegar and the olive oil. Allow to bubble up then simmer for 1 minute. Add the parsley, season with freshly ground pepper and swirl to combine.
To serve: Place the grilled bread on serving plates. Top with the roasted tomatoes and avocado. Pour over the hot bacon dressing and serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.