Guacamole-Goat Cheese Toasts

Prep: 15 min., Stand: 30 min., Bake: 8 min.

Perfect Partner: 2005 Villa Appalaccia, Pinot Grigio, Virginia; 2007 Flora Springs, Pinot Grigio, California

Yield: Makes about 10 appetizer servings

Ingredients

• 2  ripe avocados
• 3  tablespoons  finely chopped red onion, divided
• 1/2  medium-size jalapeño pepper, seeded and chopped
• 1  garlic clove, pressed
• 2 1/2  teaspoons  fresh lime juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  coarsely ground pepper
• 1/2  cup  crumbled goat cheese
• 1  fresh tomatillo, husk removed
• 1  (7-oz.) package miniature white pita rounds*
• 2  tablespoons  olive oil
• 1  plum tomato, seeded and finely chopped

Preparation

1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

2. Meanwhile, preheat oven to 375°. Finely chop tomatillo.

3. Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

4. Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

*1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

Note: For testing purposes only, we used Toufayan Bakeries Mini Pitettes.