2361. AVOCADO TOASTIES (OPEN-FACE SANDWICH) with KIWI SALSA and BACON

makes eight


8 bacon slices
1 tablespoon plus 2 teaspoons fresh lime juice
1 teaspoon honey
1 pound kiwis (about 3 large), peeled, cut into 1/4-inch cubes (about 1 1/2 cups)
1/2 cup chopped fresh cilantro
2 green onions, finely chopped
2 teaspoons hot sauce
1 ciabatta or pain rustique, halved horizontally
2 avocados, halved, pitted, peeled

Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Whisk 1 tablespoon lime juice and honey in medium bowl. Add kiwi cubes, cilantro, green onions, and hot sauce. Season kiwi salsa with salt; toss gently.

Heat griddle over medium-high heat. Place 1 bread half, cut side down, on griddle. Cook until cut surface is crisp and brown in spots, 5 to 6 minutes. Repeat with second bread half.

Mash avocado in medium bowl. Add remaining 2 teaspoons lime juice; season with salt and pepper.

Cut each bread half crosswise into 4 rectangles. Spread each with about 3 tablespoonfuls mashed avocado. Top each with salsa and 1 bacon slice.


bacon recipe courtesy of: Julie Biuso, Bon Appétit, December 2010