Ingredients
For the guacamole dip:
- 3 ripe avocados, skin and seed removed, cut into quarters
- 1 small red onion, diced
- 1/2 jalapeño, seeded and finely diced
- 2 garlic cloves, smashed
- Juice of 1 lime, more if needed
- 1/2 teaspoon kosher salt, more if needed
- 1/2 teaspoon black pepper, more if needed
- 1/4 cup fresh cilantro leaves, chopped
For the candied bacon:
- 8 slices thick-cut bacon
- 1/3 cup honey
For the toast:
- 1 small loaf of Italian bread, cut into 1/4-inch slices (wrap and freeze the rest if not using)
- 2 tablespoons olive oil
- 2-3 tablespoons dried Italian herbs, to sprinkle over bread slices
- 2-3 tablespoons garlic powder, to sprinkle over bread slices
- 1 plum tomato, thinly sliced
- Candied bacon
- 1/2 cup arugula, optional for serving
- Balsamic glaze, optional for serving
Directions
Make the guacamole dip:
- Add the avocados, onion, jalapeño, garlic, juice of one lime, salt, pepper and cilantro to a bowl and using a potato masher, smash to combine.
- Taste and if needed, add additional lime juice, salt and/or pepper.
Make the candied bacon:
- Preheat your oven to 400 F and place 8 slices of thick-cut bacon on a baking sheet.
- Bake for about 8 minutes (or halfway done) and remove from the oven.
- Carefully pour off the excess fat and drizzle honey over each slice.
- Return to the oven and cook through for about another 6 minutes.
- Remove from oven and let cool. Cut into pieces.
Make the avocado toast:
- Preheat oven to 450 F.
- Place desired number of bread slices on a baking sheet. Cover with olive oil and season with herbs and garlic powder.
- Place on the top rack of your oven and toast for 3-5 minutes, checking frequently until golden brown and flip over to toast for an additional 1-2 minutes.
- Remove from the oven and top immediately with the guacamole dip, slices of tomatoes and candied bacon. Top with arugula and balsamic glaze, if desired.
https://www.cutco.com/learn/avocado-toast