Best 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, 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.

AVOCADO BRUSCHETTA

Steps:

• Cut avocados in half and spoon out pulp into a medium bowl. Add lemon juice, salt and a pinch chili flakes and mash with a fork to combine.
• Spread avocado on toast and top with chopped tomatoes, onion, parsley and a drizzle of olive oil.

AVOCADO CHIMICHURRI BRUSCHETTA

Steps:

• Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano and black pepper in small bowl.
• Whisk in oil, then stir in cilantro and parsley.
• Fold in avocado cubes. Spoon avocado mixture onto toast slices and serve.

AVOCADO BRUSCHETTA

Steps:

• In a mini chopper, chop the onion, garlic, chili flakes and lime juice until very fine.
• Mixed the garlic etc with the fork mashed avocado.
• Meanwhile lightly paint the baguette slices with olive oil on both sides and broil one side then the other until light golden.
• Spread the avocado mixture on the toasted baguette slices.
• Top with the chopped tomatoes and sprinkle with the parmesan cheese.
• Preheat oven to 350F heat for 10 minutes finish under the broiler for 2 more minutes or until the parmesan is golden.

FETA BRUSCHETTA

Steps:

• Preheat oven to 350°. In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top., Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.

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.