| 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 | tb | Diced onion |
| 1 1/2 | tb | Fresh lemon juice |
| 1 | Garlic clove; chopped | |
| 3/4 | ts | 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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