Warm Caprese salad with pancetta, pesto, fior di latte mozzarella and arugula salad

serves two

Warm Caprese
1 ripe tomato, cut into 4 slices
1 egg, whisked
1 cup (250 ml) Cappellari breadcrumbs
4 slices fior di latte mozzarella
3 tbsp (45 ml) pesto, store bought or homemade*
4 pancetta crisps
Salt, pepper
Olive oil for frying

Arugula salad
1 cup (250 ml) arugula salad
Splash of olive oil
Salt, pepper

Preheat oven to 400° F (200° C).  Slice pancetta on about number 3 of a slicer, not too thin.
Bake pancetta 10-12 minutes or until crisp.

Slice and bread tomato slices by dipping in egg wash then Cappellari breadcrumbs.
In a sauté pan heat olive oil on medium heat, fry breaded tomato slices 1-2 minutes per side or until golden brown.
Season with salt and pepper, drain excess oil on paper towels.

Slice fior di latte mozzarella and marinade with pesto.
Layer tomato, cheese and pancetta crisps and bake in a preheated 350° F (180° C) oven about 5 minutes or until cheese begins to melt.

Serve on lightly dressed arugula salad with olive oil, salt and pepper

*Homemade pesto
2 cups (500 ml) fresh basil leaves (from about 2 bunches), washed and dried
½ cup (125 ml) olive oil
¼ cup (60 ml) peeled almonds
1 garlic clove
¼ cup (60 ml) freshly grated pecorino Romano cheese
Pinch of salt (if needed)

Blend all ingredients in a blender or food processor, adjust the seasoning.