Roasted Tomato, Pancetta and Goats Cheese Tartines
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
8 small vine tomatoes
8 basil leaves
olive oil
8 slices pancetta
Basil paste
1⁄2 cup packed basil leaves
1⁄4 cup olive oil
1 clove garlic, crushed
2 tablespoons whole, skin on almonds, roasted and chopped
1-2 tablespoons lemon juice
sea salt and freshly ground pepper
To assemble
8 slices baguette, cut 1 cm thick on the diagonal
1 clove garlic, peeled
100 grams soft goat’s cheese
METHOD
Preheat the oven to 200°C.
Brush the basil leaves with olive oil. Wrap each tomato in a basil leaf then a slice of pancetta, tucking the ends under to secure. Place on a lined baking tray and roast until the skins have just started to burst and the pancetta is crisp.
Basil paste: Place all the ingredients in a food processor and process to a paste. Season.
Brush the baguette with olive oil and grill until golden. Rub one side with a cut clove of garlic.
Spread each slice with goat’s cheese.
Arrange on a serving plate and top with a roasted tomato and a dollop of basil paste.
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