Zesty Guacamole Bites

Hands-on Time: 20 min., Total Time: 30 min.
For perfect texture, use a pastry blender to mash avocado.

Yield: Makes 8 to 10 appetizer servings

Ingredients

• 1  (12-oz.) sourdough baguette, cut into 1/4-inch-thick slices
• 3  HASS AVOCADOS FROM MEXICO
• 1/2  medium-size jalapeño pepper, seeded and finely chopped
• 1  garlic clove, pressed
• 3  tablespoons  chopped fresh cilantro, divided
• 2  tablespoons  finely chopped red onion, divided
• 3  tablespoons  fresh lime juice, divided
• 1  teaspoon  salt, divided
• 1  cup  grape tomatoes, quartered
• 1/2  cup  crumbled queso fresco (fresh Mexican cheese)
• Garnish: fresh cilantro sprig

Preparation

1. Preheat oven to 350°. Place bread slices on a baking sheet. Bake 10 to 12 minutes or until toasted, turning after 8 minutes.

2. Meanwhile, cut avocados in half. Scoop pulp into a bowl, and mash with a pastry blender or fork until slightly chunky. Stir in jalapeño, garlic, 2 Tbsp. chopped fresh cilantro, 1 Tbsp. finely chopped red onion, 2 Tbsp. fresh lime juice, and 3/4 tsp. salt. Cover with plastic wrap, allowing plastic wrap to touch mixture, until ready to serve.

3. Toss grape tomatoes with remaining 1 Tbsp. each chopped fresh cilantro, red onion, fresh lime juice, and 1/4 tsp. salt.

4. Top each bread round with avocado mixture. Spoon tomato mixture over avocado mixture using a slotted spoon or fork. Sprinkle with crumbled queso fresco. Garnish, if desired.