Smashed Avocado & Crispy Pancetta Crostini
- gdonatantonio
- Aug 14, 2020
- 1 min read
I eagerly joined the #smashedavo brigade, sizzled up some sexy pancetta, and perched it on top of my crostini. To the eye, it is charming. On the tongue, it is a god-send.
🥑 Makes 4 crostini
2 avocados
glug of extra-virgin olive oil
salt
pepper
chilli flakes (I used ancho chilli flakes)
2 slices pancetta (1/2 per crostino)
1. Halve your avocados and squeeze the stone out.
2. Skin them and throw them into a bowl.
3. Cut up with a knife, season with pepper (not salt, as salt causes it to oxidise quickly and brown), a very small sprinkle of chilli flakes, and a good glug of extra-virgin olive oil.
4. Either sizzle your pancetta on the stove, or chuck into a pre-heated oven at 180'C until nice and crispy.
5. Toast your crostini, rub with raw garlic, and slop on your smashed avocado.
6. Halve your pancetta per crostino, and perch on top.
7. Decorate with
8. Accept the mess and mouth open wide.
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