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Roasted cherry tomatoes and crispy, crumbled bacon give this classic guacamole recipe a sophisticated flavor that will please your crowd on game day, or any day!
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RECIPE: Roasted Tomato and Bacon Guacamole
Ingredients
- 3 ripe Fresh California Avocados, seeded, peeled and quartered
- 1/4 cup chopped fresh cilantro
- 1/2 medium red onion, diced
- 2 jalapeño peppers, stemmed, seeded and finely diced
- 2 tablespoons freshly squeezed lime juice
- salt, to taste
- freshly ground black pepper, to taste
- roasted tomato and bacon (see make-ahead recipe below)
- 1/4 cup crumbled cotija cheese
Roasted tomato and bacon (make ahead of time)
- 24 cherry or grape tomatoes
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon dried oregano
- salt, to taste
- freshly ground black pepper, to taste
- 8 strips bacon, fried until very crispy and crumbled into bits
Roasted tomato and bacon instructions
- Preheat oven to 350º F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
- Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature.
Instructions
- Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.
- Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary.
- To serve, spoon guacamole into a wide, shallow serving bowl. Top with tomatoes, sprinkle with crispy bacon bits and cotija cheese, and serve immediately accompanied by chips.
Recipe and photos courtesy of the California Avocados Commission
