Grilled bread and guacamole \"butter\"

1 servings

Ingredients

Quantity Ingredient
A; (16- to 18-inch)
; ficelle (very thin
; French bread)
¼ cup Olive oil; about
2 Ripe avocados; (preferably
; California)
2 tablespoons Diced onion
1½ tablespoon Fresh lemon juice
1 Garlic clove; chopped
¾ teaspoon Ground cumin

Directions

Cut bread diagonally into ¼-inch-thick slices and brush both sides of each slice with oil.

Prepare grill (or preheat oven).

Grill bread in batches on a rack set 5 to 6 inches over glowing coals, turning it, until toasted on both sides, about 3 minutes. (Alternatively, bread may be toasted in batches on a baking sheet in a 350F. oven until crisp, 10 to 12 minutes.) Grilled bread may be made 1 week ahead and cooled completely before keeping in an airtight container at room temperature.

Halve avocados and discard pits. Spoon flesh into a food processor. Add remaining ingredients and blend just until 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.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 501 Calories (kcal); 54g Total Fat; (95% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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