Day old baguette loaf
Fontina cheese or any other creamy easy to melt cheese
Thinly sliced pancetta
Heat oven to 400 degrees. Slice the baguette into slices about 1/4 inch thick and place on a baking sheet. Drizzle with olive oil.
Grate the cheese into a small bowl. Slice the pancetta into thin ribbons. Sprinkle the cheese over the bread and top with a few ribbons of pancetta. Bake until they become crispy and brown. Top with fresh basil if you want.
The fontina is mild and creamy next to the salty pancetta, which is basically thin Italian bacon. Pretty much sold you on the bacon part huh!