Ingredients:
- ¼ cup pancetta, diced
- 5 tablespoons extra-virgin olive oil
- 3 slices day-old French bread, 2.5cm thick
- 4 Roma tomatoes, cored and halved lengthwise
- ½ cup mini bocconcini
- ¼ cup fresh basil, slivered
- 2 tablespoons red wine vinegar
- 1 garlic clove, finely chopped
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- balsamic vinegar or balsamic vinegar glaze, to serve (optional)
Method:
- Sauté pancetta in a small frypan over medium heat until browned and crisp. Remove with a slotted spoon, place on paper towels and set aside. Drain excess fat from frypan into a bowl. Add 3 tablespoons oil to fat and stir to combine.
- Brush oil mixture evenly over both sides of bread slices and cut sides of tomatoes.
- Grill bread slices and tomatoes, cut side down, over low heat on barbecue or grill pan until bread slices are lightly toasted on both sides and tomatoes are warmed, about 3 minutes. Remove from heat.
- When cool enough to handle, cut bread slices and tomatoes into 2.5cm pieces.
- Combine pancetta, bread, tomatoes, bocconcini and basil in a bowl.
- To prepare dressing, whisk together 2 tablespoons oil, red wine vinegar, garlic, mustard, salt and pepper until blended.
- Add dressing to bread mixture and toss to combine.
- Serve drizzled with balsamic vinegar.
