Chef Rusty's Kivado Crostad
- In a bowl combine the first 7 ingredients and half of the chopped chives, mash with a fork to a chunky guacamole consistency. Set aside remaining chives.
- In a small skillet over medium-high heat cook pancetta until crispy, drain fat and set aside to cool. Grill Naan bread until toasted and firm, let cool and cut into small triangles.
- To assemble, spread guacamole mixture on one side of each piece of naan. Top guacamole with a spoonful of the diced kiwi followed by crispy pancetta and diced red bell pepper.
- Drizzle a little balsamic glaze over each serving and top with remaining chopped chives.