Guacamole Toasts
prep time

8 min

cook time

2 min

difficulty

Easy

servings

4

All Recipes
ingredients
HideView Ingredients
4 slices Italian loaf bread, cut 1/2 in. thick
2 Tbsp. extra virgin olive oil
Kosher salt and ground black pepper
4 Tbsp. Yucatan Authentic Guacamole
Hard-Boiled Egg Variation Toppings (Per Serving):
• 1/2 hard-boiled egg, thinly sliced
• paprika, for garnish
Cucumber Variation Toppings (Per Serving):
• 2 slices Muenster cheese
• 4 thin slices cucumber
• 1 tsp. chopped fresh dill
Tomato-Basil Variation Toppings (Per Serving):
• 3 halved heirloom cherry tomatoes
• 5 mozzarella pearls
• 1 Tbsp. chopped fresh basil leaves
Pineapple Variation Toppings (Per Serving):
• 1/4 cup thinly sliced fresh pineapple
• 2 tsp. pomegranate seeds
Watermelon Variation Toppings (Per Serving):
• 1/4 cup chopped watermelon
• 1 Tbsp. crumbled goat cheese
• 1 tsp. balsamic glaze, drizzled
Chickpea Variation Toppings (Per Serving):
• 2 Tbsp. chickpeas
• pinch crushed red pepper
• 1 tsp. extra virgin olive oil, drizzled

Product Used:

Directions
1.

Place oven rack 12 inches from heating element and preheat broiler. Brush bread on both sides with oil and, if desired, season with salt and pepper to taste. Place bread on a baking sheet and broil 2 minutes or until toasted, turning once.

2.

Spread 1 Tbsp. Yucatan Authentic Guacamole per slice.

Hard-Boiled Egg Variation:
1.

Top with hard-boiled egg, sprinkle with paprika.

Cucumber Variation:
1.

Layer each slice with Muenster cheese and cucumber. Top with fresh dill and sprinkle with freshly cracked black pepper.

Tomato-Basil Variation:
1.

Top with heirloom cherry tomatoes, mozzarella pearls and chopped fresh basil leaves.

Pineapple Variation:
1.

Top with thinly sliced fresh pineapple and pomegranate seeds.

Watermelon Variation:
1.

Top with watermelon and crumbled goat cheese. Drizzle with balsamic glaze.

Chickpea Variation:
1.

Top with chickpeas and a pinch crushed red pepper. Drizzle with extra virgin olive oil.

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