We pictured this guacamole as a bruschetta appetizer but, the tortilla chips work great. In fact, we served the Tuscan BLT Guacamole on tortilla chips to win! What's the "L" in BLT? The parsley!
Ingredients
2 tablespoons sherry vinegar
2 teaspoons minced rosemary
2 tablespoons finely diced sun dried tomatoes
2 tablespoons cooked, diced bacon
1 clove garlic, minced
1 teaspoon kosher salt
2 California Avocados, peeled and seeded
½ teaspoon fresh cracked black pepper
2 tablespoons pine nuts
2 Fresno chiles
2 tablespoons minced parsley
15 slices baguette, ¼ inch thick or tortilla chips
olive oil
Instructions
Pour sherry vinegar into a small bowl, add rosemary and allow to "infuse" the flavor into the vinegar while preparing the guacamole.
Slice baguette, drizzle with oil and lightly toast in the oven.
Finely dice the sun dried tomatoes and the bacon. Set aside.
Mince the garlic on a cutting board. Sprinkle the salt over the garlic and use the side of your knife to make a paste out of the garlic.
Peel and dice the California Avocados.
Mix the sherry vinegar and rosemary mixture into the avocados and toss, the acid will slow down the drowning of the avocados.
Add the sun dried tomatoes, bacon, garlic paste and pepper. Gently stir to combine but, do not mash the avocados too much.
Spoon avocado mixture onto the baguette slices or tortilla chips.
Garnish with Fresno chiles and minced parsley.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/tuscan-blt-guacamole-bites/