Avocado Feta Honeydew On Greens Topped With Pine Nuts Recipes

ZUCCHINI CARPACCIO WITH FETA AND PINE NUTS

Steps:

• Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
• Arrange zucchini on a platter, slightly overlapping the slices.
• Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
• Sprinkle remaining ingredients over zucchini and serve.

AVOCADO, FETA AND PANCETTA BRUSCHETTA

Steps:

• Prepare all ingredients just before planning to eat.
• In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil. Add an extra tablespoon of olive oil to further moisten this mixture if preferred.
• Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
• Set topping mixture aside while preparing the bread.
• Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn!
• While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.
• Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.
• Serve immediately.