Preheat oven to 375 degrees with baking sheet in oven. Cut baguette into ¾ inch slices; Brush both sides with Arbequina Olive Oil; Season with salt and pepper. Carefully remove baking sheet from oven and place baguettes on hot sheet and place back into oven until golden brown, about 8-10 mins. Remove from oven and place on cooling rack. Put toasted pine nuts in food processor and pulse briefly until nuts are coarsely ground (if you don’t have processor, you may place nuts between a folded piece of parchment and a roll rolling pin over until coarsely ground). Place nuts into a shallow dish. With a warm, sharp knife (a pitcher of hot water works great for heating knife) Slice goat cheese into thin medallions (wipe knife between portioning for best results); individually coat medallions in dish with pine nuts, pressing lightly so nuts bind to cheese. Layer toasted baguette with pine nut crusted goat cheese; lightly drizzle with Arbequina olive oil and garnish with basil.

Rinse Albacore in cold water, pat completely dry. Place ground pepper with 1tbsp of Kosher Salt in shallow dish; roll albacore in pepper mixture until generously coated. Meanwhile, heat skillet over medium-high heat with 3 tbsp olive oil until oil smokes. Carefully place albacore in pan and sear albacore on all sides for approximately 30 seconds. Remove from skillet and let cool (this step can be done a day ahead).

Slice roasted garlic in half and squeeze half the head into a medium bowl; add lemon juice, zest and whisk in 1tbsp olive oil until combined. Add beans, shallot and tomato and toss together; Season with salt and pepper to taste. Slice Albacore and serve over white bean salad; drizzle olive oil over Albacore and serve.

Salad:
3 Large Heirloom Tomatoes (choose a variety for color and flavor), sliced into ¼” medallions
¼ lb Pancetta, Thinly-sliced *
½ lb Hericot Verts (green beans), trimmed
1large red radish, Julienne
8 kalamata olives, coarsely chopped
1 large lemon, zested – juice reserved
Kosher salt
Black pepper

Pinot Noir-Balsamic Reduction:
1 cup Balsamic vinegar
½ Pinot Noir
1 sprig fresh thyme
4 whole black peppercorns
Frantoio Olive Oil

Reduction: In a small saucepan over medium heat, add balsamic, pinot noir, thyme and peppercorns. Bring to just a boil, then reduce to low and simmer ‘til reduced to ½ cup. Remove from heat and strain out thyme and peppercorns; refridgerate for at least 2 hours.

Salad: Bring 8 cups of water in a large pot to a slow boil. Add haricot verts and cook for about 45-60 seconds. Remove from hot water and move a prepared ice-bath; leave in cold water for until chilled through out. Drain beans and pat dry with towel. Meanwhile, cook pancetta in non-stick pan or on a stovetop griddle until crisp. Place on plate or baking sheet lined with paper towels to absorb fat and keep pancetta crisp.

Slice blanched bean in half and place in medium bowl; add radish, olives, lemon zest, 2 tbsp lemon juice; lightly drizzle with olive oil; season with salt and pepper to taste, and toss. Layer with tomato on bottom, then bean salad, pancetta, again tomato; season top tomato with salt and pepper. Drizzle balsamic-pinot reduction over and around salad. Give light drizzle of olive oil.

*Can be found at the deli counter at most grocers – substitute bacon if desired (or turkey bacon for a lower fat preparation).

Marinate lamb with olive oil, salt and pepper for about 4 hours. Preheat oven to 350°F. Preheat grill; grill lamb over medium heat 20 mins, giving entire outer lamb a nice charring. Move lamb from grill to roasted pan, cover, and place in oven 20 mins (leave grill on for potatoes); reduce heat to 300°F and cook for 45 minutes to one hour (depending on size of lamb); lamb will be medium-rare to medium. Remove lamb from oven and let rest for 20 minutes. Meanwhile, Slice potatoes lengthwise into rounds (ovals); season with salt, pepper and Old Bay; drizzle with olive oil. Grill potatoes for approximately 5 minutes on each side.

While lamb is roasting, place mayonnaise, roasted garlic, herbs, lemon juice and zest in food processor and pulse until smooth; season with salt and pepper.
Thinly-slice lamb and serve over individual potato; top with aioli and garnish with almonds and olive; lightly drizzle olive oil on and around lamb-potato Crostini. A richly-flavored appetizer that went great with an unexpected wine-pairing!