Kivado Crostad
  1. Chop up all of the necessary ingredients.
  2. Mix the first 7 ingredients and half of the chopped chives together in a mixing bowl, looking for a chunky guacamole consistency (other half of chives are for garnish in the last step).
  3. Cook the pancetta in a pan on med-high heat until crispy, drain fat and set aside to cool.
  4. Grill Naan bread until toasted and firm, let cool and cut into small triangles.
  5. Now layer the ingredients.
  6. Take the naan and spread guacamole mixture on each peace.
  7. Top with a spoonful of the diced kiwi on each piece.
  8. Sprinkle the crispy pancetta and diced red bell pepper on each piece as well.
  9. Take the balsamic glaze and drizzle a little over each piece.
  10. Finally, garnish with the remaining chopped chives.