Name: Chilli bacon grissini with guacamole dip
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 g bacon streaky, rindless; 250.00 g bread; 65.00 g brown sugar; 15.00 ml dried chillies crushed; 2.00 avocado large; 15.00 ml lemon juice; 15.00 ml onion finely chopped; 1.00 tomatoes ripe, seeded and finely chopped; 1.00 fresh chillies deseeded and chopped; 15.00 ml fresh coriander finely chopped; sea salt and freshly ground black pepper

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Ingredients (11)

500.00 g	bacon — streaky, rindless
250.00 g	bread
65.00 g	brown sugar
15.00 ml	dried chillies — crushed

GUACAMOLE SAUCE

2.00	avocado — large
15.00 ml	lemon juice
15.00 ml	onion — finely chopped
1.00	tomatoes — ripe, seeded and finely chopped
1.00	fresh chillies — deseeded and chopped
15.00 ml	fresh coriander — finely chopped
	sea salt and freshly ground black pepper

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Method:

1. Preheat oven to 180 ºC. Leave bacon at room temperature to soften slightly. Wrap bacon in a spiral around each breadstick leaving 2 cm unwrapped at the base. The breadsticks may be wrapped 4 hours ahead and chilled, covered.
2. In a shallow dish long enough to fit the breadsticks, stir together sugar and chilli until well combined and the sugar lumps are completely broken up. Roll the breadsticks in the mixture, coating the bacon well, and arrange about 1 cm apart on the rack of a grill pan.
3. Bake breadsticks in preheated oven for 20 minutes, or until the coating is caramelised. Loosen breadsticks gently from rack with a metal spatula and cool until firm enough to pick up, about 15 minutes. Serve at room temperature.
4. GUACAMOLE SAUCE: Mash the avocado coarsely and combine with remaining ingredients. Make as near to serving time as possible, as the avocado tends to brown when it is left standing.