- 4 ounces thinly sliced pancetta or other hard cured meat, chopped
- 4 ounces stale sourdough bread
- 4 large heirloom tomatoes
- 1 tablespoon thyme leaves
- ½ cup walnuts, chopped
- 1 tablespoon olive oil
- 3 cups chopped Swiss Chard
- 1 tablespoon balsamic vinegar
- Salt and pepper
Heat a large cast iron skillet over medium heat. Cook the cured meat, stirring occasionally, until it is crispy and the fat is rendered, roughly 6 minutes. Remove from skillet and reserve the fat. Set skillet aside.
Place bread in a food processor. Pulse until you have about 2 cups of coarse crumbs. Cut the stem end off the tomato, and use a round spoon or melon baller to remove the “guts” of the tomato. Be sure to leave the flesh intact. Season the hollowed out tomatoes with salt and pepper.
Bring skillet back up to medium heat. Add thyme leaves to the rendered fat still in the pan. Add the breadcrumbs and walnuts, stirring occasionally until golden brown, about 5 minutes. Transfer to a large bowl. Wipe the skillet out with a paper towel.
On high heat, add olive oil to the clean skillet. Add Swiss chard, tossing occasionally. Cook until the chard has wilted, and it’s excess liquid evaporated. Stir in balsamic vinegar and salt and pepper to taste. Mix in the breadcrumb mixture and turn off the heat.
Spoon the filling into the hollow tomatoes, topping with a sprinkle of pancetta or other crisped meat. Drizzle lightly with olive oil and balsamic, serve.