Wednesday, September 7, 2016
BRUSCHETTE WITH PANCETTA, TOMATOES, & ARUGULA - ITALIAN BLT
Here is my version of an Italian BLT for an appetizer. Double the recipe, if you want to serve 12 people (2 bruschette each).
Crusty Italian bread, cut into 12 slices
Extra-light olive oil
4 thin slices pancetta, cut into ½-inch (12 mm) strips
1 cup (250 ml) cherry tomatoes, sliced
1 clove garlic, thinly sliced
3 T (45 ml) extra-virgin olive oil
1 T (15 ml) white balsamic vinegar
1 t (5 ml) minced basil
Salt and freshly ground black pepper
Handful of arugula
½ cup (125 ml) goat cheese
1 to 2 T (15 to 30 ml) milk
1 t (5 ml) minced Italian parsley
Place bread slices on a baking sheet, drizzle with oil, and bake in a 375 F (190 C) degree oven until golden brown, about 8 to 10 minutes.
Meanwhile, fry pancetta slices, over medium heat, until golden brown.
Remove and place on paper towels to drain. Discard grease.
In a medium bowl, combine the tomatoes, garlic, olive oil, basil, and white balsamic vinegar.
Season to taste with salt and pepper.
Set aside on counter.
Rinse arugula and set aside on paper towels.
Mix together goat cheese with milk and stir in the parsley.
Spread the goat cheese on the toasted bread.
Add some of the pancetta slices to each and then a spoonful of the tomato mixture.
Top with some arugula and serve.