Home Books Recipe Stash Cooking Tips Blog About Julie Appearances Newsletter Connections

Browse By Course
Browse By Ingredient
Top 10 Favourites

Bruschetta with guacamole & crispy bacon

Serves Makes 12
This is substantial enough for a light meal.
Prep time 20 minutes
Cook time 5 minutes

Bruschetta with guacamole & crispy bacon

2 perfectly ripe avocados
1 tablespoon lime juice
1/2 teaspoon sea salt
2 hot red chilies, finely chopped (remove seeds if preferred)
2 scallions, (white and pale green part only), trimmed and finely chopped
2 tablespoons chopped cilantro
1 ciabatta loaf
2 fat cloves garlic
Avocado oil
12 rashers streaky bacon
1/4 cup sour cream
1/2 cup black Kalamata olives, stoned and chopped

[US Measurements | Metric ]
1 Cut avocados in half, remove stones then scoop out flesh. Mash flesh with lime juice and salt, then mix in chilies, scallions and cilantro. Cover the surface of the guacamole with plastic food wrap and chill.

2 Slice bread thickly; you need 12 slices. Toast bread over a barbecue grill rack set on low-medium heat; take care, it burns easily. Remove bread from the grill and rub each slice on one side with a cut clove of garlic. Put bruschetta on a large platter and drizzle with a little avocado oil.

3 Meanwhile, fry or grill bacon until crisp. Top bruschetta with guacamole, add dollops of sour cream and a sprinkle of chopped olives and, finally, the rashers of crispy bacon. Serve immediately.

go back
   © 2010 Julie Biuso
Contact | Press Room | Site Map