This is a fabulous little recipe that’s perfect for brunch – it’s absolutely packed with flavour, looks gorgeous and takes less than ten minutes to put together. The combination of creamy avocado, rich buttery Bath Blue Cheese and a little crispy bacon is utterly mouth-watering.
1 ripe avocado
100g cubed pancetta
50g Bath Blue Cheese
2 thick slices of sourdough
Olive oil, for frying
1. Warm a little splash of olive oil in a pan, and fry the pancetta until it starts to get crispy. Then remove to a plate, and lay the sourdough in the bacon juices to soak up all that delicious flavour. Toast in the pan until golden.
2. Cut the avocado in half and remove the stone, and then mash half an avocado on top of each piece of toast, using the back of a fork.
3. Over the mashed avocado, crumble the Bath Blue and sprinkle the crispy pancetta. Top with a little freshly-ground black pepper, chopped fresh parsley and pea shoots, and serve immediately.
Created by Sal Godfrey for Taste of Bath