Bruschetta with Arugula, Pancetta, and Goat Cheese

9 Oct

There is nothing I love more than a nice big and fresh bruschetta. Salty, crunchy, and creamy a bruschetta makes a great meal for yourself or a killer appy that your friends will love. In this one I use fresh roma tomatoes, shallots, basil, and crispy pancetta on top of a crispy loaf of bread with mozzarella cheese, arugula, and a nice drizzle of balsamic vinegar and extra virgin, good crack of pepper at your good to go like a prom date.

Heres what you need:

1 loaf firm french baguette
4 oz arugula
2-3 oz fine mozzarella
few basil leaves, chopped
5 fresh roma tomatoes, diced
3 shallots, sliced
2 cloves garlic, minced
6 oz pancetta
butter
balsamic vinegar
extra virgin olive oil
cracked black pepper

What ya gotta do:

1. Slice up the pancetta and fry in a pan with olive oil until crispy. Remove from pan and set aside.

2. Mix 1 clove minced garlic with a few tablespoons butter and spread it on the sliced baguette. Throw that in a 375 degree oven until crispy and the top begins to brown, about 5 minutes.

3. Combine the tomatoes, shallots, crispy pancetta, garlic, and basil in a bowl. Add a little pepper (but be careful when adding salt because the pancetta is already very salty) with a little bit of olive oil and balsamic. Give this a good toss and stick in the fridge to let the flavors meddle.

4. Spread some of the sliced mozzarella cheese on the baguette slices and top with the tomato mixture. Add a good handful of arugula, some crumbled mozzarella, and a nice drizzle of olive oil and balsamic.

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One Response to “Bruschetta with Arugula, Pancetta, and Goat Cheese”

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  1. Top 5 Cheeses and How to Use Them « Sammy G's Kitchen - November 10, 2010

    […] Bruschetta with Arugula, Pancetta, and Goat Cheese […]

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