BLT Bruschetta

Yield: 6 large servings.


  • 1 long peasant loaf, sliced lengthways
  • 2 tablespoons good olive oil (25 ml)
  • 1 head garlic, unpeeled, cut in half
  • 1 cup goat cheese, at room temperature
  • 1/3 cup 2% milk (75 ml)
  • 4 large beefsteak tomatoes, thickly sliced
  • 8 slices pancetta
  • A handful of fresh basil leaves, torn roughly
  • 1 large shallot, finely sliced
  • A handful chives, minced
  • Several handfuls of baby arugula
  • 2 teaspoons white Balsamic vinegar (10 ml)
  • 1 lemon – juiced and zested
  • Coarse salt and pepper


  1. Preheat oven to 350 degrees.
  2. Slice bread in half lengthwise. Use the bottom, saving the top for another meal.
  3. Drizzle some good fruity olive oil on top
  4. Put in oven till lightly toasted – about 10 min
  5. Pull out and rub with half a garlic head
  6. Cream the cheese with milk to make lighter and  more spreadable.
  7. Place tomatoes in a bowl, add herbs, season with salt, pepper and a drizzle of white balsamic vinegar. Toss to combine.
  8. Pan grill pancetta till it is on the softer side of crisp. Set aside to drain off surface fat on paper towels.
  9. Spread a thin layer of cheese across the loaf.
  10. Lay pancetta evenly across the cheese.
  11. Lay tomato slices on top of pancetta.
  12. Top with baby arugula leaves.
  13. Finish with a drizzle of olive oil and a fine grating of lemon zest over the top.
  14. Slice on the diagonal into single servings.