Opulent, yet rustic presentation affords a feast for both the palate and the eye with Avocado, Mint and Pancetta Bruschetta. Always popular as a family treat or with guests.

Avocado, Mint and Pancetta Bruschetta
Recipe type: Appetizers
Serves: 4
  • 4 1/4 ounces Italian diced pancetta
  • 2 avocados, diced
  • 2 Tablespoons lemon juice
  • 1 Tablespoon freshly chopped mint, plus leaves to garnish
  • 2 Tablespoons Pecorino Romano, grated
  • ciabatta, cut into 8 thin diagonal slices
  • 1 garlic clove, peeled
  1. Dry-fry the pancetta in a hot non-stick pan for 5 minutes until crisp and golden.
  2. Put the avocado in a bowl. Season with black pepper, then mix in the lemon juice, mint, pecorino and pancetta.
  3. Toast the ciabatta, then rub 1 side of each slice with the garlic. Spoon over the avocado mix and garnish with a few mint leaves.
For an alternative topping, mix together roasted red peppers, chopped tomatoes, sliced red onion, fresh basil and a splash of balsamic vinegar.

Perfect before a delicious meal of pasta, lasagna or fine rustic food like Chicken Cacciatore.

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