• 1 bag shoestring fries
• 60 g thinly sliced pancetta (about 8 slices)
• Brins de gouda cheese
• 1 pint cherry tomatoes
• 250 ml (1 cup) prepared pesto
• Fresh basil
• Balsamic reduction (see note)

Note: Balsamic reduction is a thick, sweet product made from balsamic vinegar. It’s widely available in grocery stores, usually in the oil and vinegar aisle.

1. Prepare the fries according to the package directions.
2. While the fries are cooking, heat a large non-stick skillet over medium-high heat. Sauté the pancetta slices on both sides until golden and crispy. Transfer to a plate lined with paper towel.
3. Without wiping the hot skillet, add the Brins de gouda cheese and sear until golden on one side. Transfer the seared cheese to a plate.
4. Cut the cherry tomatoes in half.
5. If the pesto is very thick, thin it with a tablespoon or two of water to make it easier to drizzle.
6. To serve, layer the fries, crispy pancetta, seared Brins de gouda cheese, and cherry tomatoes.
7. Drizzle with pesto and balsamic reduction, then top with fresh basil leaves. Serve immediately.