Roasted Tomato, Pancetta and Goats Cheese Tartines
Photography 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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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.