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Guacamole Bruschetta


  • 4 roma tomatoes, diced
  • 2 ripe Avocados from Mexico, diced
  • 4 Tbsp olive oil, divided
  • 1/4 cup chopped cilantro
  • 2 tsp minced garlic
  • 2 Tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 5 dashes TABASCO┬« Sauce
  • 1 loaf baguette bread, sliced


  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine the tomatoes, avocado, 2 Tbsp olive oil, cilantro, garlic, lime juice, salt, pepper, and TABASCO® Sauce. Place the pit of one of the avocados in the bowl and refrigerate until ready to serve. The pit will prevent to avocado from going brown.
  3. Place slices of baguette bread on a baking sheet and brush both sides of each slice with oil using the remaining 2 Tbsp of olive oil.
  4. Bake at 425 for 3 minutes. Remove and turn over each slice of bread. Bake for 3 more minutes. Remove from oven and allow to cool.
  5. Place a spoonful of the guacamole on top of each slice of bread and serve. Makes about 25 servings.
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