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Roasted tomato bruschetti with guacamole & pancetta
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These corn cakes add all the flavour and satisfying crunch of toast, but they’re gluten free, low in saturated fat and a good source of vitamin E. Topped with creamy avocado and crispy pancetta, they’re a textural taste sensation.
12 Waitrose Baby Plum Tomatoes, halved lengthways
8 rashers essential Waitrose Pancetta
2 Waitrose Perfectly Ripe Avocados, skinned and stoned
1 clove garlic, crushed
1 green chilli, seeded and chopped
2 tbsp chopped coriander, plus leaves to garnish
Juice of 1 lime
8 Kallo Corn Cakes
1. Preheat the oven to 200ºC, gas mark 6. Arrange the tomatoes, cut side up, on a baking sheet and lay the pancetta slices on top. Roast for 20 minutes until the tomatoes are tender but still just holding their shape and the pancetta is crispy. Remove from the oven and leave to cool for 5 minutes.
2. Meanwhile, using a large fork, mash together the avocado, garlic and chilli to form a coarse purée. Stir in the chopped coriander and add lime juice to taste.
3. When ready to serve, spread the guacamole onto the corn cakes and top with the warm roasted tomatoes. Crumble over the crispy pancetta and scatter over extra coriander leaves and a good grinding of black pepper, to serve.
Typical values per serving: