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    You are in: Home / Recipes / Avocado, Feta and Pancetta Bruschetta Recipe
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    Avocado, Feta and Pancetta Bruschetta

    Avocado, Feta and Pancetta Bruschetta. Photo by Fairy Nuff

    1/2 Photos of Avocado, Feta and Pancetta Bruschetta

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Daydream's Note:

    Bruschetta derives from the Italian 'bruscare' meaning "to roast over coals”. At its most authentic, Italian country-style bread is toasted over coals, rubbed with garlic and seasoned while hot with sea salt and fruity, virgin, cold-pressed olive oil. More commonly in English-speaking countries, the toasted garlic bread is topped with tomatoes and summery herbs. This version, without tomato, is a little different and is perfect for a casual lunch for 2 people, or as an appetiser for 4 people.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 slices Italian bread, 3/4-inch -1-inch thick (no thicker, or it won't warm right through)
    • 2 garlic cloves, each peeled and sliced in half
    • 4 tablespoons extra virgin olive oil

    For Topping

    Directions:

    1. 1
      Prepare all ingredients just before planning to eat.
    2. 2
      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.
    3. 3
      Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
    4. 4
      Set topping mixture aside while preparing the bread.
    5. 5
      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!
    6. 6
      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.
    7. 7
      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.
    8. 8
      Serve immediately.

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    Ratings & Reviews:

    • on March 02, 2011

      55

      Loved it!! All said and done i prob doubled the pine nuts and pancetta but that only added to the goodness that filled my mouth!! That said it was a little salty but I'm sure that was due to the whopping amount of pancetta! Would for sure make again. My avocado was super ripe so it didn't really stay in the small chunk form, it was more mashed but that made it all the more spreadable on my toasted baguette. thanks!! gonna eat it again for lunch today, can't wait!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2011

      55

      So so delicious. A unique and outstanding combination of ingredients, that came together so perfectly, I will be making again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2010

      55

      Wow! This is a glorious way to do bruschetta. I even used fake bacon because I'm a vegetarian and it didn't hurt the recipe at all. It was splendid. But I ate too much!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Avocado, Feta and Pancetta Bruschetta

    Serving Size: 1 (170 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 797.1
     
    Calories from Fat 635
    79%
    Total Fat 70.6 g
    108%
    Saturated Fat 14.3 g
    71%
    Cholesterol 33.3 mg
    11%
    Sodium 665.2 mg
    27%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 9.7 g
    39%
    Sugars 3.0 g
    12%
    Protein 12.7 g
    25%

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