Chef Rusty's Kivado Crostad
ripe avocados, seed and skin removed
jalapeno pepper, seeds removed and cut into small dice
cup coarsely chopped cilantro
Juice of 1 lime
teaspoon chili powder
kiwifruit peeled and cut into small dice
red bell pepper, seeded and cut into small dice
pancetta, cut into small dice
chives, thinly sliced
Purchased balsamic glaze (Chef Rusty prefers Roland www.rolandfoods.com brand glaze, but any brand will work fine.)
pieces naan bread or pita bread
- 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.