Guacamole and Bacon Canapes

Derived from the ancient Mexican word for avocado mixture or sauce (ahuacamolli), guacamole refers to a popular appetizer throughout central Mexico that is often enhanced either by dried bits of fried pork skin or crumbled bacon. Traditionally, guacamole is prepared in three-legged stone mortar and served with tortillas or corn chips, but it is also very good when spread on buttered pumpernickel slices as a canapé.

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Pork

Mexican

Appetizer

Ingredients

1 ripe avocado, peeled and seeded		1 tablespoon fresh lime juice
1/2 small ripe tomato, chopped		Salt and ground black pepper to taste
3 tablespoons minced scallions (white parts only)		8 slices lean slab bacon
1 tablespoon minced fresh coriander (cilantro) leaves		12 thin slices pumpernickel bread, crusts removed
1 small chili pepper, minced		Softened butter for spreading

directions

Total:

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1
In a bowl, mash the avocado with a wooden spoon till lumpy, add the tomato, scallions, coriander, chili pepper, lime juice, and salt and pepper, and mix till well blended. Cover the guacamole with plastic wrap and chill briefly.
2
In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the bacon to the guacamole and stir until well blended.
3
Lightly butter the bread slices, spread the guacamole equally on the slices, and cut into thirds.

notes

If you need to chill the mixture for more than 20 minutes, add the avocado seed to the mixture to prevent darkening.

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Guacamole and Bacon Canapes

Ingredients

directions

notes