1) In a bowl, mix together the blue cheese, bacon, parmesan cheese, eggs, corn flour, salt and oregano until all is combined. The dough should look like cream.
2) Heat the oil in a heavy skillet over medium heat.
3) Using a teaspoon, take a small part of the dough and drop it carefully, into the heated oil. Fry until golden on all sides.
4) Remove the cooked fritters from the pan using a slotted spoon and set them on a paper towel lined plate.
5) Repeat until dough is finished. Serve warm.
1) Mix together all the ingredients until well blended. Divide into 6 balls, and then roll each ball on a board with a cupped hand to turn them into ovals.
2) Thread onto 4 metal skewers and brush with oil.
3) To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
4) Serve with a dipping sauce.
1) Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
2) Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
3) Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
4) Spread each slice of the toasted baguette with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper.
5) A little spoon of pesto will make the whole dish sing. Serve immediately.