The holidays are here! Time for gift-giving and evergreen-scented homes and holiday cocktail parties full of nibbles!! I know the season just started but there is no time like the present to dive right into holiday appetizer recipes like these avocado bruschetta.
The good news is they don’t all have to be heavy cheese bombs or bbq cocktail wieners.
Take this avocado bruschetta recipe for example, it is dairy-free but still tastes indulgent with bits of crispy bacon, rich hunks of ripe avocado, and spicy thin slices of jalapeño—basically all you’ve ever wanted from an avocado toast but in a handheld miniature size.
I made these for a tamalada (tamale-making party) we had with my partners in merry-making crime, Aida and Meg. I’ll be bringing you all the details on how to throw your own tamalada next week, but for now I wanted to give you this recipe in case you’ve already got holiday party plans this weekend (you social butterfly, you} and you need to bring something delicious to share.
Here’s what I’d do if I were you.
I’d make the toasts the night or morning before and bring those in a Ziplock, then I’d mix up my avocado bruschetta topping about an hour or so before leaving. I’d take a piece of plastic wrap and press it directly on the surface of the avocado mixture and refrigerate it until you leave. Then assemble on the toasts once you get where you are going. This will keep the avocado from turning brown.
Let’s set forth to this time of year with as much warmth and joy in our hearts as we can muster and enjoy the beauty of gathering together. After all, what good is Christmas spirit if it’s not shared? Abrazos Amigos, Kate
All photos by Salt and Wind
Think of these like mini avocado toasts....but with bacon and jalapeños and lots and lots of fresh herbs. Basically everyone's dream appetizer.
The baguette can be sliced and toasted up to a day in advance. Let cool and keep in an sealed Ziplock bag until ready to use.
- 1 baguette
- 1/4 cup extra virgin coconut oil, melted
- 6 slices thick-cut bacon, cooked and chopped
- 3 ripe (but still firm) avocados, peeled, pitted, and cubed
- 1-2 jalapeños (depending on how hot you like things), thinly sliced
- 1/2 red onion, minced
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped parsley leaves
- 3 tablespoons olive oil
- Juice of 1 lime
- 1 clove garlic, minced
- Heat oven to 375°F. Cut baguette into 1/2-inch thick slices and lay in a single layer on a baking sheet. Brush both sides with coconut oil and bake until crisp, about 10-15 minutes. Set aside to cool.
- Combine remaining bruschetta ingredients in a medium bowl, season with salt and pepper, and gently stir to combine. Taste and add more salt or lime juice if needed.
- Top each slice of bread with a spoonful of avocado mixture and serve.
Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. Besos!