Avocado salad with pancetta, flowers and ricotta crostini

Ingredients avocado salad with pancetta (10 servings)

• 1 bag Aviko Sweet Potato Fries (2270 g) 
• 2 sourdough baguettes
• 500 g ricotta
• 3 sprigs of basil
• 5 avocados
• 500 g pancetta
• 200 g young lettuce leaves
• 150 g edible flowers
• Oil for frying
• 500 ml extra virgin olive oil
• fleur de sel

Method 

30 minutes preparation + 5 minutes oven 

• Preheat the oven to 200 ºC. Cut the baguette diagonally into thin slices; put them on the baking sheets. Stir the ricotta lightly. Finely chop the basil and mix with the ricotta. Spread the baguette with the basil ricotta.
• Halve the avocados, remove the pit and peel. Tear the pancetta into coarse strips.
• Prepare the sweet potato fries according to package directions.
• Meanwhile, bake the baguette in the preheated oven for 5 minutes until golden brown and crispy (=crostini).
• Divide the lettuce leaves with the avocado, pancetta and flowers on 10 plates. Drizzle the salad with the extra virgin olive oil and sprinkle with salt and pepper to taste.
• Serve the sweet potato fries with the salad on the plates. Sprinkle the fries with some fleur de sel. Serve with the ricotta crostini.

Tip : Serve with lemon or lime wedges for a fresh accent.