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Ingredientes
- A, (16- to 18-inch) ficelle (very thin French bread)
- 1/4 c. Extra virgin olive oil, about
- 2 x Ripe avocados, (preferably California)
- 2 Tbsp. Diced onion
- 1 1/2 Tbsp. Fresh lemon juice
- 1 x Garlic clove, minced
- 3/4 tsp Grnd cumin
Direcciones
- Cut bread diagonally into 1/4-inch-thick slices and brush both sides of each slice with oil.
- Prepare grill (or possibly preheat oven).
- Grill bread in batches on a rack set 5 to 6 inches over glowing coals, turning it, till toasted on both sides, about 3 min. (Alternatively, bread may be toasted in batches on a baking sheet in a 350F. oven till crisp, 10 to 12 min.) Grilled bread may be made 1 week ahead and cooled completely before keeping in an airtight container at room temperature.
- Halve avocados and throw away pits. Spoon flesh into a food processor. Add in remaining ingredients and blend just till smooth. Guacamole "butter" may be made 1 day ahead and chilled, its surface covered with plastic wrap.
- Serve bread topped with dollops of guacamole "butter."
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 371g | |
| Calories 935 | |
| Calories from Fat 839 | 90% |
| Total Fat 94.26g | 118% |
| Saturated Fat 13.29g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 1413mg | 40% |
| Total Carbs 28.42g | 8% |
| Dietary Fiber 18.8g | 63% |
| Sugars 3.17g | 2% |
| Protein 6.17g | 10% |
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