These bad boys were so delicious! We simply sliced the avocado in frylike pieces and wrapped them in bacon. On medium heat, we cooked and rotated each bacon-wrapped avocado in a pan.
We didn’t add any seasoning this time, but I imagine some cayenne pepper and a dash of salt would set these off just right.
The texture is very interesting. The outside is gloriously proud and crunchy, while the avocado center washes over your tastes buds like an intoxicating avocado elixir.
This dish is great if you’re craving bar munchies and want a fun conversation-starter at your next cookout. Prep time is minimal and you cook the outside until each side has that awesome, fried bacon glow.
I’ll be right over….
Okay, you’ve inspired me to reinvent the BLT: Introducing the BLAT, the Bacon, Lettuce, Avocado, and Tomato. You make those delectable woven bacon mats, cool them, and squeeze slices of avocado and tomato between them with a crunchy leaf of fresh Romaine. Maybe a splat of Dijon.
Oh wow! We’ll have to try that for sure 😛
I’m fantasizing about using Cherokee Purple heirloom tomatoes come summer time. They’re sweet and mild.
These also look like they’d be right up your alley: