A delicious recipe for BLT from Campos Coffee Fortitude Valley voted Australia's Favourite Coffee venue in the 2009 I Love FOOD awards.
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.
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