| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
June 1995 |
1 |
Servings |
INGREDIENTS
|
|
A, 16- to 18-inch |
|
|
ficelle very thin |
|
|
French bread |
| 1/4 |
c |
Olive oil, about |
| 2 |
|
Ripe avocados, preferably |
|
|
California |
| 2 |
T |
Diced onion |
| 1 1/2 |
T |
Fresh lemon juice |
| 1 |
|
Garlic clove, chopped |
| 3/4 |
t |
Ground cumin |
INSTRUCTIONS
Cut bread diagonally into 1/4-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; 1/2 Vegetable; 0
Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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