From: Executive Chef Michael Moorman, m. henry, Chicago. Yield: 12 servings. 6 large Roma tomatoes, halved lengthwise 1 cup olive oil 1 Tbsp. garlic, minced 1 Tbsp. fresh basil, chopped 1 Tbsp. fresh thyme, chopped 1 Tbsp. chives, minced 1 Tbsp. parsley, chopped 1 Tbsp. fresh rosemary, minced ⅛ tsp. salt ⅛ tsp. pepper 12 pancetta slices (1-2 oz. each) 12 large eggs 24-36 basil leaves 12 ciabatta rolls, sliced in half 1 lb, 8 oz. goat cheese Heat oven to 275°F. Blend olive ...

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