Guacamole is just a year old to me. Last year Mohit went to the US and he ate this lovely dip in a Mexican restaurant. When he came back, he wanted us also to try it, but there aren’t many Mexican restaurants in India. I thought of making it at home, not knowing that it is so easy to make yet so tasty. Now that we are also in LA, I still prefer making it at home as we have started liking the flavor of the homemade one better than that served in any restaurant. To make it a little different from our regular eat with tortilla chips, I topped it on a slice of toasted Baguette and made a Guacamole Bruschetta.
Guacamole is not a common Indian dip. It is made from Avocado and is an American dip or salad ingredient. The recipe uses the fresh pulp of the avocado vegetable, and the dip has a slight nutty, salty taste. It is similar to other dips such as Pomegranate Guacamole and Mango Avocado Salsa, and can be enjoyed with Nachos.
Recipe to make Guacamole Bruschetta
- Take out the pulp from the avocado
- With the help of a potato masher, mash it
- Add the remaining ingredients
- Mix everything
- Pre heat the oven to 450 degrees
- Cut baguette into thin slices
- Heat for 4-5 minutes in the oven
- Take out from the oven and rub garlic on it
- Brush with olive oil
- Keep a spoonful of guacamole on top
- Serve hot