Avocado Truffle – Stuffed with Goat Cheese and Coated with Bacon Crumble
Place the bacon in a large skillet, do not overlap the pieces so that they cook evenly. Place the pan over medium-low heat and cook until the bacon is browned, and crispy. Turn frequently. Remove the bacon from the pan and place it on a plate lined with paper towels to dry. Add the panko to the pan and fry until it begins to color. This may take a while. Combine both the bacon and the panko in a food processor and pulse until everything is thoroughly combined.
Cut the avocados in half, remove the pit out and peel off skin.
Lubricate the avocados with sushi vinegar. Fill each avocado halve - on the side of the pit - with goat cheese. Put the two halves together again. Cut a small piece of the bottom of the avocado off for stability.
Roll the whole avocado through the bacon crumble and press it with your hand lightly. Put the truffle upright on a plate and sprinkle extra crumble.
2 oz. Goat Cheese
3 Slices of Bacon
10 tablespoons Panko (Japanese Breadcrumbs)