Roasted Tomato, Pancetta and Goats Cheese Tartines

, from Issue #23. September, 2015
Photography by Aaron McLean.
Roasted Tomato, Pancetta and Goats Cheese Tartines

Serves: 4


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


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.