Tapas Avocado and crispy pancetta fusion w. Sticky Balsamic Vinegar

Tapas Avocado and crispy pancetta fusion w. Woolmore’s Fine foods Sticky Balsamic Vinegar. A delicious quick and easy tapas idea. Perfect for a hot summer’s day when you are needing something light and fresh. Any Sticky Balsamic Vinegar from our range will accompany this dish perfectly.

Tapas: a tiny morsel of Spain in your mouth

Serves: 6 | Prep + cooking time: abt 25mins

4 pancetta slices, trimmed of fat

2 tbs good quality olive oil

1 tbs lemon juice

1 1/2 tbs Woolmore’s Fine Foods Sticky balsamic vinegar

2 tomatos, seeds removed and finely chopped

2 tbs chopped basil

3 avocados, halved, ensure they are just ripe

1 1/2 tbs roughly chopped walnuts

Method:

Preheat oven to 180 degrees. Cover a tray with baking paper, place the pancetta on the tray cook for 7-10 minutes or until crispy. Remove tray from oven and once a bit cooler break the pancetta into smaller pieces, place aside.

In a small bowl whisk together the olive oil, lemon juice, Woolmore’s Fine Foods Sticky Balsamic Vinegar finish with salt and pepper. Then, add the tomatoes and basil leaves.

Gently peel the avocados, ensuring it still keeps its shape.

For plating, place an avocado half onto each plate, fill them with the tomato and dressing mix. If you need more space carefully use a spoon to enlarge the hole.

Lastly, distribute out the pancetta onto each avocado and drizzle with any dressing that’s left in the bowl, scatter the walnuts, cracked pepper and salt over the plates. Enjoy!

Serving Suggestions:

For a vegetarian option you can use roasted pumpkin or mushroom instead of pancetta

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