To make the aioli – In a bowl, whisk the garlic, egg yolks and lemon juice. Continue whisking whilst slowly adding the olive oil until the mixture thickens. Add salt and pepper to taste.
Place tomatoes in a preheated oven (to 180ºC) for approximately 5 minutes. Grill the bacon whilst lightly toasting the ciabatta. Lightly drizzle the balsamic reduction over a warm plate. Once toasted, butter the ciabatta and layer with roquette and provolone cheese. Place the bacon and oven roasted tomatoes on top. Serve with the walnut & thyme aioli on the side.
