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1
Unroll the pancetta slices and cut them crosswise into 1-inch lengths.
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2
In a large skillet, cook the pancetta over medium heat until it renders much of its fat and the pancetta begins to get crisp, about 20 minutes.
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3
Drain the pancetta in a sieve placed over a heat-proof measuring pitcher.
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4
Add olive oil to the pancetta fat, as needed, to total 1 cup.
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5
For the dressing:
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6
Return the fat to the skillet and place over high heat.
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7
Add the garlic and cook until it begins to brown, 1 to 2 minutes.
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8
Remove the skillet from the heat and let cool to room temperature.
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9
When cool, add red wine vinegar and salt and pepper, to taste.
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10
(Taste before adding salt as the pancetta is already heavily salted.)
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11
Mix in 1/2 of the chopped basil.
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12
Set aside.
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13
For the salad:
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14
Preheat the oven to 500 degrees F.
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15
Place the slices of bread in a single layer on a rimmed baking sheet and toast in the oven until golden brown and just beginning to crisp, about 6 minutes.
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16
(You can also toast the bread on a stove-top gas grill.)
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17
Remove from the oven and lightly brush the bread slices on both sides with olive oil, then season lightly with salt.
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18
To serve, arrange a row of lettuce down the center of each plate.
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19
Slice the tomatoes 1/2-inch thick and arrange on 1 side of the lettuce.
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20
Cut each bruschetta on the diagonal into 2 or 3 pieces, and arrange the pieces on the side of the lettuce.
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21
Place some pancetta in the center of each plate.
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22
Spoon an equal amount of the dressing over each plate.
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23
Sprinkle with remaining basil and serve at once.
