Bruschetta with pancetta, goat cheese, and arugula

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 goat 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 goat cheese
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 goat cheese on the baguette slices (you can mix the goat cheese with a little milk to make it spread easier and even add little bit of chopped oregano to pack some extra flavor) and top with the tomato mixture. Add a good handful of arugula, some crumbled goat cheese, and a nice drizzle of olive oil and balsamic.

5. Dig In!