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Honey-grilled shoulder bacon and Italian tomato salsa bruschetta with avocado
Method
Gently combine salsa ingredients in a large bowl and set aside for about 20 minutes, then discard excess liquid and season to taste with salt and pepper.
Heat up a non-stick pan, add half of the bacon and half of the honey and cook until golden. Set aside and keep warm, repeat with the rest of the bacon and honey.
Just before you are ready to eat, toast the ciabatta bread – it should be toasted on the outside but still soft inside.
Drizzle the ciabatta slices with half of the oil, place the bacon onto it, spread the salsa evenly on top and drizzle again with the rest of the oil.
Serve the bruschetta with the avocado and some freshly grounded pepper.
Ingredients
2 avocados (halved)
8 slices of ciabatta bread, 2cm thick
8 slices shoulder bacon
4 teaspoon liquid honey
4 tablespoon extra virgin olive oil
For the salsa:
3 vine ripened tomatoes (not too ripe), diced
½ cup finely chopped red onion
¼ cup chopped Italian parsley
juice of 1 lemon
3 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
salt and pepper
