I’d seen variations on this particular theme floating around the Paleoverse for quite a while, and wanted to see what they were like.
Then, as luck would have it, I just happened to have a packet of bacon and an avocado in and up for grabs. How fortuitous!
Okidoki, my porcine and fruity friends, let’s do this thing…
Very nice. Very nice indeed.
8 wedges from an avocado. 8 slices of bacon in a packet.
Co-incidence? I think not!
Evidence of some kind of Great Plan at work. Clearly.
Bacon Wrapped Avocado Wedges
- 1 packet streaky bacon
- 1 ripe avocado
- freshly ground black pepper
- olive oil
- Pre-heat the oven to 200° C.
- Cut the avocado in half, and remove the pit. Cut the avocado into 8 wedges, and remove each wedge from the skin with a sharp knife. Carefully wrap each avocado wedge in a slice of bacon. Place the wedges on a sheet of parchment on a baking tray.
- Give the wedges a nice blast of black pepper, and a subtle drizzle of olive oil.
- Bake the wedges. Here’s where it gets a bit tricky. The exact time will depend upon your own oven, and just exactly how ripe your avocados are to begin with. Ideally you want to see a nicely browned bacon outer, and a melt in your mouth but not overly soft or mushy consistency in your avocado. Here we went with 25 minutes, and they were spot on. I’d certainly recommend you keep a close eye on them after the 15 minute mark.
- When the wedges are done to your satisfaction, remove them from the oven, and allow to cool slightly.
- Serve them as they are as snacky-type finger food, or with boiled, poached, scrambled, or fried eggs as a simple lunch or supper.