Guacamole Crostini With Onion & Bacon Jam
- April 2021
- By Michelle Ezratty Murphy
- Recipe from Mexico
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Guacamole crostini is a go-to for summer entertaining in the Arizona home of Michelle Ezratty Murphy, one of our favorite homecooks. ”We just love guacamole in my house,” she says. ”And because guacamole is pretty straight-forward, I like to dress it up with one or two ingredients like pomegranate seeds (usually mixed in for holidays or special celebrations) or toasted pepitas for a nutty flavor. They can really take guac to the next level.”
Michelle loves to go into her kitchen and shake up traditional family-favorite Latino dishes. ”For this recipe, I kept the guacamole itself simple and then paired it with a sweet caramelized onion and bacon jam, served on lightly toasted baguette slices. In each bite, you get the fresh citrusy flavor from the guacamole, a hint of smokiness from the bacon, the sweetness of the caramelized onion, and a light crunch from the toasted bread.”
”These guacamole crostinis with onion and bacon jam are perfect as an appetizer or a light lunch. They were a hit with my family. I hope your family loves them too!”
For more recipes from Michelle, who also happens to be the winner of the first annual Familia Kitchen Grand Prize trip for two, check out these Familia Kitchen community favorite recipes: her loaded super nachos, Mexican meatball soup or caldo de albondigas, chili con carne with bacon and sofrito; and her Familia Kitchen Recipe Contest winner: Pat’s Titi Rosa’s famous arroz con pollo.
Dress Up Your Guacamole With Onion & Bacon Jam!
Guacamole Crostini With Onion & Bacon Jam
Cuisine: Mexican8
servings25
minutes50
minutesIngredients
- For the Guacamole
4 4 avocados, large, slightly ripe
1/4 cup 1/4 cilantro, finely chopped
1/4 cup 1/4 red onion, finely chopped
3 cloves 3 garlic, peeled
1/8 tsp 1/8 kosher salt
2 2 limes, juiced. Reserve the squeezed lime wedges for garnish.
1/4 1/4 ¼ teaspoon salt
- For the Onion and Bacon Jam
1/4 cup 1/4 avocado oil (or any neutral oil)
3 3 large sweet or white onions, chopped
4 Tbsp 4 sugar
1/4 cup 1/4 balsamic vinegar, dark, aged, should be syrupy thick
1/4 tsp 1/4 salt
1/8 tsp 1/8 pepper
6 strips 6 bacon, fully cooked and chopped
- For the Guacamole and Onion and Bacon Jam Crostini
2 2 baguettes, sliced
2 2 roma tomatoes, finely chopped and then dabbed with paper towel to absorb excess juice.
microgreens or sprouts for garnish
avocado or olive oil cooking spray
Directions
- Make the Guacamole
- Prepare a medium-size wooden bowl. Slice avocado in half and remove the pit. Score the avocados into small squares and scoop them out of the peel into the bowl. Do this for all 4 avocados.
- Finely chop a small bunch of cilantro, measuring ¼ cup. Add to bowl.
- Finely chop ¼ of a red onion, measuring ¼ cup. Add to bowl.
- In a pilón, mash 3 peeled garlic cloves and 1/8 teaspoon kosher salt, and mash until you make a paste. If you don’t have a pilón or a molcajete, you can use the back of a large chef’s knife, mashing the garlic and salt until a paste forms. Add to bowl.
- Squeeze the juice of two limes into bowl.
- Add the ¼ teaspoon salt (and more to taste if needed)
- Mix all the ingredients well, creating a creamy texture, but still leaving small pieces of the avocado visible. This gives the guacamole a thicker and chunkier consistency.
- If you are making the guacamole for later that day, simply take a piece of plastic wrap and cover the bowl by pressing the wrap right against the guacamole. This will give the guacamole less exposure to the air, which is what makes the avocado brown during oxidation.
- Make the Onion and Bacon Jam
- In a large skillet, heat the oil on medium heat.
- Add the onions and stir to coat with the oil.
- Lower the heat to medium low and let the onions begin to sautée for about 10 minutes without moving them. This will allow the onions to caramelize naturally.
- After 10 minutes, stir the onions. Add ¼ teaspoon salt and 2 Tbsp of sugar. This will help to begin to brown the onions and further caramelize them.
- Allow the onions to sautée, for about 20 minutes, stirring about every 10 minutes. The medium-low temperature keeps the onions from burning.
- Mix in the additional 2 Tablespoons of sugar, stir well and cook for another 20 minutes, stirring every 10 minutes.
- If at any time, the onions are cooking too fast and begin to burn, lower the heat.
- After the onions are caramelized and a golden-brown color, add the pepper, chopped bacon and the balsamic vinegar to the sautéed onions. Stir well and on medium low heat, allowing the vinegar to thicken, creating a jam. This should take about 15 minutes. Stir often so that the vinegar and sugar do not burn to the bottom of the pan.
- Put It All Together: Make the Guacamole and Jam Crostini
- Take the pan off the heat, and allow to cool, stirring every so often.
- Preheat oven to broil.
- Cut the baguette into ¼-inch long slices.
- Place the slices on a baking sheet and lightly spray each piece with the oil.
- Set the baking sheet into the oven and broil the bread slices for about 1 minute or until light toasted. Remove from the oven and allow to cool.
- Spread the onion and bacon jam onto the toasted slices, then put a couple of spoonfuls of guacamole on top, and spread over the jam. Garnish with microgreens or sprouts, chopped tomatoes, and lime wedges. They are ready. And they will soon be gone, I promise.
Notes
- The onion and bacon jam can be prepared ahead and refrigerated up to 3 days. This will help it thicken even further, making a nice contrast with the creamy guacamole.
EN 
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