These two recipes come from August Bon Appetit. The BLT is on the front cover and I just had to make it, it looked so good. I also had a load of baby new potatoes from my CSA and wanted to do a potato salad to use them up. This was an awesome one! I highly recommend. Another great summer meal.
This recipe called for burrata cheese, which I could not get my hands on. So I used a cheese from a local dairy called Merry Goat Round cheese. It is a soft cheese, that is almost like brie, but made from goat's milk. Very tasty. However you could use mozzarella, or some other soft cheese.
Best Ever BLT
4 3oz packages of thinly sliced pancetta
6 large slices of fresh heirloom tomatoes
1/2 cup torn fresh basil leaves
6 tbs olive oil
2 tsp dried oregano
1/2 tsp course kosher salt
freshly ground black pepper
12 slices of egg bread or brioche
18oz Merry Goat Round cheese
4 cups baby arugula
1. Working in batches, cook pancetta in a heavy skillet over medium heat until brown and crisp. Transfer to paper towel to drain.
2. Place tomato slices in a shallow dish. Add basil, olive oil, oregano and salt and pepper. Turn to coat and let stand for 30-60 minutes.
3. Place 6 toasted bread slices on work surface. divide cheese among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula and cover with remaining slices of bread, pressing slightly to adhere. Serve.
Potato Salad with Basil Oil
1 cup whole fresh basil leaves plus 3 tbs thinly sliced basil
1/2 cup plus 2 tbs extra virgin olive oil
2 1/2 tbs unseasoned rice vinegar
2 tbs dijon mustard
1/4 cup chopped red onion
2 pounds new potatoes
1. Add basil to processor with oil and process until basil is finely chopped. Transfer to a bowl and season with salt.
2. Whisk vinegar and mustard in a small bowl. Gradually whisk in remaining 2 tbs olive oil, then stir in red onion and 3 tbs thinly sliced basil. Season with salt and pepper.
3. Place potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat to medium and simmer until tender, about 17 minutes. Drain, then let potatoes stand until cool enough to handle. Cut into small pieces and place in a large bowl. Drizzle dressing over potatoes and toss to coat. Pour over basil oil and toss to coat. Serve warm or at room temperature.