Featured in the March 2017 Edition of 'In The Loop Magazine
Most people love the traditional guacamole and chips. I like to serve mine on top of a mini toast. It's my opinion that it looks more appetizing presented as a spread and when served this way much healthier. Best reason no double dipping in the bowl! So delicious and simple to make. Enjoy!
Ingredients:
- 1 box Minigrill Mini toast
- 2 avocado
- 1 tomato, seeded, 1/4 inch cut
- 1/2 onion, cut medium fine
- 1 fresh jalapeno pepper, cut fine
- Cilantro, handful and hand shredded
- 1-2 lime, freshly squeezed
- Optional; 1/2 cup cucumber, peeled, seeded, finely cut
- Cayenne pepper or hot sauce, to taste
- Black pepper and sea salt, to taste
Directions:
- Set aside mini toast and avocados
- Mix all other ingredients in a medium size bowl then add avocado but don't over mash keep avocado chunky
- Do not assemble to early before serving, you want spread to be fresh, place a spoonful of guacamole spread on each mini toast
- Place on your favorite serving platter and enjoy!
- Makes approximately 40-50 appetizers