Guacamole Bruschetta

Cinco de Mayo is coming up soon! I don’t know about where you live, but all the Mexican restaurants around here are always super busy on Cinco de Mayo.  Even if you can find a parking space and get in the door, you’ll most likely have to wait for a while.  So, if you’re like me, you’d rather celebrate at home.  One year, Matt and I hosted a taco bar party – each guest brought a different taco ingredient.  One year, Matt bought a pinata and filled it with candy and we all went in the back yard and took turns swinging at it after dinner.  Poor Dora…

Ah, the memories…

Anyway, this appetizer is a great twist on guacamole and chips.  I mean, gaucamole and chips are great, don’t get me wrong, but this is great too.  It’s fun and different.

 

guacamole bruschetta

 

Guacamole Bruschetta
from Two Peas & Their Pod

Ingredients
1 French baguette, sliced about 1/2 inch thick (about 20 slices)
3 medium ripe avocados
1/2 large onion, minced
1 clove garlic, minced
1 medium jalapeño, stems and seeds removed, minced
1/4 cup cilantro leaves, finely chopped
2 tablespoons fresh lime juice
3/4 teaspoon coarse salt
A dash of freshly grated black pepper
2 Roma tomatoes, chopped

What To Do
Preheat the oven to 400°F. Place the baguette slices on a large baking sheet. Place in the oven and bake for 5-7 minutes, or until baguette slices are slightly golden and toasted. Remove from oven and let cool to room temperature.

Guacamole: Cut avocados in half. Remove seed. Cut the avocado into chunks. Remove peel. Place avocado into a medium bowl. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Gently stir, until combined, try not to mash the avocado chunks. Add the chopped tomato and gently stir.

Place a spoonful of guacamole onto the baguette slices. Serve.

My Comments
I leave the jalapeno out!

I always take the avocado out of the peel first, using a big spoon, and then cut it into chunks.

The easiest way to remove the pit/seed is to use a knife – forcefully place your knife blade into the pit and then twist it out.  I’m not exactly sure how to describe this in words…but it works really well.  The only down side to this method is that you cannot save the pit to grow 😦

 

So…you may notice that bread is missing from my picture! The last time I made this, I skipped the bread part and just used chips, making it “chunky guacamole with tomato in it” but either way, it tastes great! I hope you try this for your next fiesta!

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One thought on “Guacamole Bruschetta

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