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Bacon Guacamole Toast

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  • Prep 20 min
  • Total 20 min
  • Ingredients 9
  • Servings 6
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Guacamole is a dip that gives you room to experiment with many different combinations and ingredients, and despite being Mexican it’s served at many celebrations across the United States. I like to give traditional guacamole a different toque, using ingredients that aren’t normally paired with it. That’s why I served this guacamole as an appetizer at a gathering. Instead of serving with tortillas I decided to spread it on toast, garnishing with bacon. In just minutes a simple ingredient and small variation gave way to a new dish. I hope you’re encouraged to make this bacon guacamole.
Carla Gutierrez
Updated Sep 23, 2015
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Ingredients

  • 6 bacon strips
  • 5 avocados
  • Lemon juice, to taste
  • 1/2 white onion, chopped
  • 1/4 cup chopped cilantro
  • 1 medium tomato, chopped
  • Salt, to taste
  • 1 Serrano chile, finely chopped (optional)
  • 6 slices of bread

Directions

  •  
    1
    Preheat the oven to 350 °F. Cover a baking sheet with aluminum foil and arrange slices of bacon. Bake for approximately 15 minutes or until the bacon is golden-brown.
  •  
    2
    Mash the avocado with a fork. Once you have achieved a uniform mix, add the lemon juice, onion, cilantro and chopped tomato. Gently mix all ingredients. Personally, I like my guacamole less uniform because I like to be able to see the individual, whole ingredients in the dip.
  •  
    3
    Season the guacamole to taste with salt and more lemon if necessary. If you like it spicy, add Serrano chile or jalapeño.
  •  
    4
    Chop or cut the bacon into small pieces and mix the bits with the guacamole. Once fully incorporated, spread one tablespoon of guacamole on a slice of toast and add more bacon as decoration.

Expert Tips

  • tip 1
    You can toast the bread to your liking, if you prefer.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Guacamole is a dip that gives you room to experiment with many different combinations and ingredients, and despite being Mexican it’s served at many celebrations across the United States. I like to give traditional guacamole a different toque, using ingredients that aren’t normally paired with it. That’s why I served this guacamole as an appetizer at a gathering. Instead of serving with tortillas I decided to spread it on toast, garnishing with bacon. In just minutes a simple ingredient and small variation gave way to a new dish. I hope you’re encouraged to make this bacon guacamole.
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