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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.