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Avocado and crisp pancetta on rye toast
Avocado and crisp pancetta on rye toast
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate your brunch with avocado and pancetta toast.
Ingredients:
  • 2 medium ripe avocados, halved, deseeded, peeled
  • 42.00 gm fresh lemon juice
  • 120g thinly sliced pancetta
  • 2 lcm-thick slices rye bread (like Riga brand Bauernbrot or Schinkenbrot), halved
  • 36.40 gm olive oil
  • Salt & ground black pepper, to taste
Instructions:
  • Heat up the grill on medium-high.
  • Slice each avocado half into 4 long, elegant pieces. Drizzle with 1 tablespoon of zesty lemon juice and let it rest.
  • Place pancetta and bread slices on a grill tray and grill for 1-2 minutes per side until pancetta is crisp and bread is toasted. Cut pancetta into large strips. In a small saucepan, warm lemon juice, olive oil, and salt and pepper over low heat for 1-2 minutes, whisking constantly.
  • Lay toasted bread on plates, arrange avocado slices and pancetta on top. Drizzle with warm dressing before serving.

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