Iberian double chin bruschetta

Today we are going to make bruschetta, a kind of sandwich without a lid, with an Italian recipe in which we are going to use a delicious product of ours, the Iberian pig. It is a bruschetta of Iberian jowls in two cooking with avocado mayonnaise and caramelized onion, a perfect skewer, ideal to share at the time of the appetizer that you can also serve as a single dish at dinner time.

The combination of the different textures of the products used and the power of flavors and aromas makes this dish a delicious delicacy, perfect for those who enjoy these mixtures in each bite. Crunchy and creamy end up melting on the palate, making us feel happy to try this original snack.

How to make two-cooked Iberian double chin bruschetta with avocado mayonnaise and caramelized onion

We start cooking the double chin. To make it perfect, we will first cook it for 30 minutes. Then, once tender, we will cut it into portions of about two or three millimeters thick and cook them again, this time on the iron until it is very crispy on the outside.

On the other hand, we prepare an avocado mayonnaise, following these instructions and spread two tablespoons of this ingredient on a slice of toasted bread.

We finish our bruschettas, assembling the lettuce leaves on the mayonnaise, some dried tomatoes on the lettuces and distributing the portions of Iberian pork gill on the rest. The final touch is achieved with one or two tablespoons of caramelized onion that will give a sweet and soft touch to the whole.

With what to accompany the Iberian double chin bruschetta in two cooking with avocado mayonnaise and caramelized onion

This skewer recipe, the Iberian double chin bruschetta in two dishes with avocado mayonnaise and caramelized onions, is perfect to start a snack meal, accompanied for example by a very cold white wine, from those of the area that we like the most. Try to prepare it and you will never forget it.

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