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1. 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.
2. 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.
3. 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.
4. Drizzle a little balsamic glaze over each serving and top with remaining chopped chives.