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Ingredients

• 2 giant romaine leaves
• 4 slices Italian white bread, cut into rounds, slightly toasted and grilled lightly in olive oil
• 2 ounces pancetta, one large slice
• 4 Goat Cheese Rounds: see recipe below
• 4 Herbed Polenta Rounds: see recipe below
• 2 vine ripened red tomatoes, sliced 1/4 inch
• 2 vine ripened yellow tomatoes, sliced 1/4 inch
• 1 cucumber, thinly sliced
• 8 large basil leaves
• 1 cup arugula leaves
• Pesto Spread: see recipe below
• Goat Cheese Rounds:
• 8 oz goat cheese, chilled
• 1 cup panko bread crumbs
• 1/4 cup fresh basil, Italian flatleaf parsley and oregano: chopped and combined
• Egg wash, 2 eggs beaten
• Extra virgin olive oil
• Pesto Spread:
• 3 large garlic cloves
• 1/2 cup pine nuts
• 1/4 cup Parmigiano Reggiano, coarsely grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups fresh basil leaves
• 2/3 cup extra virgin olive oil
• Herbed Polenta Rounds:
• 2 1//2 cups chicken broth
• 1/2 teaspoon salt
• 3/4 cup uncooked polenta or stone ground cornmeal
• 1 tablespoon butter
• 1/4 cup grated Parmigiano Reggiano
• 1 1/2 tablespoons minced fresh herbs: basil, parsley and oregano
• Butter for sauting

Description

A New Take On BLT's--with Layers Of Pancetta, Breaded Goat Cheese, Polenta, And Pesto Plus Tomatoes, Cucumbers And Arugula.

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