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Bacon, Cheese and Guacamole Crostini (08.26.13)

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  • 1 baguette, cut into ¼-inch thick rounds
  • 5 ounces pepper jack or cheddar cheese, shredded
  • 1 avocado, peeled and pitted
  • 2 teaspoons fresh lime juice
  • ½ jalapeño or serrano pepper, seeded and minced
  • 2 tablespoons chopped fresh cilantro
  • 1 scallion, finely chopped
  • 1 small clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • ½ cup grape tomatoes, finely chopped
  • 6 bacon slices, cooked, crumbled
  • Salt and Pepper, to taste

Preheat oven to 400°F.

Put baguette rounds on a baking sheet. Top with cheese. Bake 3-4 minutes until toasted and cheese has melted. Set aside.

Using a fork, mash avocado in a small bowl. Add lime, jalapeño, cilantro, scallion, garlic, oil, salt and pepper. Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes and bacon.