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


  • Ciabatta

  • Roquette (washed)

  • Bacon

  • Cherry tomatoes (whole)

  • Provolone cheese (sliced)

  • Balsamic reduction (available at good delicatessens)

  • Walnut & thyme aioli

  • 500 ml Extra Virgin Olive Oil

  • 100g crushed walnuts

  • ½ bunch thyme

  • 1 tablespoon garlic puree

  • 6 egg yolks

  • Lemon juice (to taste)

  • Salt & white pepper


  • 1.

    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.

  • 2.

    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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