Bacon Bruschetta.

I'm not sure if I mentioned it already, but I work in a cafe. It's in a bit of a touristy area, but everyone who works there is really nice and the customers who come in are really nice and generally we have a nice time. The only thing that worries me, is that I don't really know what most of the food tastes like. And because all of the food looks really nice (small vocabulary, much?), I think I need to do something about this. But there is one problem. No one really likes going to work on their day off, or hanging around after work when they finish.

But I've taken all these (minor) problems into my own hands and have decided that I will make all these dishes at home. I'm constantly asking the chefs what ingredients they are putting into the meals so that I can learn how to make marinated fetta, veggie burgers and aioli, and now is my chance to use these techniques I've learnt and to share them with you.

So the idea for this bacon bruschetta comes directly from the cafe. Theirs is a little different from this one: they add some roasted red capsicum and marinated fetta, but the idea is the same. Mine really is just a BLT with a fancy name, but that doesn't make it any less tasty. Even Rooney liked it.



Bacon Bruschetta.
Serves 2

4 rashers of smokey, organic bacon, rind removed
1 olive ciabatta roll, halved
1 tomato, sliced
1 tbsp pesto
big handful of lettuce
1 tbsp homemade aioli

Grill the bacon rashers until crispy. While you're waiting, toast the roll on each side. When these are both browned, spread half the pesto on each half of the roll. Top with tomato, lettuce and then the bacon. Drizzle with aioli. Season with fresh pepper. Try not to let your cat touch it.