If you’re a guacamole fan you’ll love these quick to make avocado and bacon toasts. You’ll love these toasts as a snack or alongside a bowl of soup or salad. The most difficult part is not eating the bacon!
The local organic/health food store sells varieties of avocado I haven’t seen in the US. The skins range from the pebbly green we’re used to in Haas avocados to a smooth almost pear shaped fruit. I don’t know the names of the varieties but they’re all delicious if eaten when ripe. In Spain they’re grown on the Costa del Sol where they grow many different types to appeal to the European market.
I don’t care for the taste of an underripe avocado but I absolutely hate it when it’s starting to turn black and stringy. I try to buy them the day I need them whenever possible and cut away any yucky bits. I love the creaminess of the fruit and could easily eat a perfectly ripe one with a spoon.
Avocados are loaded with good for you fats and fiber and of course their creaminess and mild flavor is delicious in a salad, on a sandwich or used in cooking to replace cream or other fat.
For these toasts, make your favorite chunky style guacamole, pile it on toasted baguette slices and wedge a piece of bacon into the guac like a sail. If you’re used to eating your guacamole with chips, you’ll love the change of pace!
Ingredients
- 1 – 2 avocados peeled and diced, about a cup to a cup and a half
- 1 cup tomatoes seeded and diced, about a cup (I used red/black cherry tomatoes)
- 1/2 cup green or white onion diced (I used green onions)
- squeeze of lemon or lime juice
- salt pepper, garlic powder and ground cumin to taste
- 6 slices of baguette toasted
- 3 sliced of crispy bacon cut in half
- chopped cilantro parsley or chives for garnish
Instructions
- Mix the avocado, tomatoes, onion, lemon juice and seasoning together in a small bowl. Smash the avocado slightly with a fork so it sticks together, but is still chunky.
- Mound about a 3 – 4 tablespoons onto each toasted baguette slice
- Wedge a piece of bacon sideways into the guacamole so it stands up.
- Garnish with herbs.
Bacon! Say no more. 🙂
Exactly!
I thought this tasted really nice and fresh, lovely for a weekend breakfast. I also added raw cherry tomatoes and mixed diced onion with the avo and lime. I think the avo added a nice light, tropical kind of flavour and adds to the dish. Put cracked pepper on top. Had with berry and mango smoothies and cappuccinos from our coffee machine, sat outside in our garden. Try this one!
Sounds delicious!
A few of these would make a great lunch! Like you, I can eat avocado out of the skins with a spoon. In fact, I have 😉 many times. Thank you for another great way to eat avocados.
Plus there’s bacon! 🙂