Avocado Feta And Pancetta Bruschetta Recipes

AVOCADO BRUSCHETTA WITH FETA

Steps:

• Preheat oven to 375°F.
• Brush olive oil onto both sides of baguette rounds, salt and pepper to taste and place on foil-lined baking sheet. Toast in oven approximately 8-10 minutes, or until desired crispiness.
• While the bread is toasting, in a medium-size bowl, combine avocado, tomatoes, basil, feta and salt and pepper to taste. Stir to combine.
• Once crostinis are toasted, removed from oven. Evenly distribute the avo-tomato mixture on top of each crositni round and serve.

AVOCADO AND FETA BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread into two 3-inch sections and cut each section in half. Place bread pieces on a baking sheet and drizzle olive oil over each piece.
• Bake in the preheated oven until toasted, 5 to 7 minutes.
• Sprinkle garlic over toasted bread pieces. Spoon avocado pieces onto each toast and sprinkle feta cheese over avocado layer.

AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA

Steps:

• Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
• Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

AVOCADO, FETA AND PANCETTA BRUSCHETTA

Steps:

• Prepare all ingredients just before planning to eat.
• In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil. Add an extra tablespoon of olive oil to further moisten this mixture if preferred.
• Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
• Set topping mixture aside while preparing the bread.
• Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn!
• While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.
• Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.
• Serve immediately.