Crostinis Three Ways - KCho's Avocados

Again, crostinis are such a great finger food to have for large parties.  You don't have to make much to have them go a long way.  If you read the first post about crostinis, you know why I chose them this year for Super Bowl (and you can find the method to making the toast).

KCho's avocados were the second favorite (though my personal fave) of the three served for Super Bowl.  I also cannot take full credit for this awesome appetizer.  I was visiting my friend, Kathy, in Brooklyn, NY.  We had brunch at a neighborhood restaurant that served a version of this incredibly simple, delectable item on their brunch menu.  The following day, Kathy and I decided to take it to the next level when we made breakfast by adding our bacon to the dish.  And everyone who knows me knows that bacon makes everything taste so much better!!!  But back to the crostini.  So I am naming this after my good friend Kathy.  Thank you Kathy and Brooklyn for serving incredible food!

There's not much to say about this flavorful food.  All you really need is an incredibly sharp knife, but be careful.  If you don't know much about avocados, Alton Brown does a good episode.

First, you take your pancetta, make a little log roll, and slice them width-wise.  You dump them in a pan that has been warmed on a medium-low setting.  If the pancetta does a soft sizzle, you set the pan on the correct setting.  When you set the heat too high, the pancetta will smoke and burn, and fat will come shooting off the pan and burn you.  No bueno!  Stir them till they become crispy and brown.  When done, place them on a plate with a paper towel to pick up the excess grease.

Then you take your avocado and take the meat out (I prefer chunks, but the BK does thin slices).  Add some lime, not only to prevent oxidation (which leads to browning), but it adds nice flavor.  At this point I put them on the toast--Kathy mixes in the cayenne pepper and mixes it gently in a bowl.  You can do this too, but I like to see the contrast of green and red.  Anyways, add some cayenne pepper (just a pinch) on each crostini.  Then take your pancetta and add just a little on top.  You will be left with a crunchy/soft piece of bread, a soft and limey avocado, a little heat, and then a salty crunch from the pancetta.  How can you go wrong with that?!

Bon appetit!