Ingredients
- 1 ripe avocado
- 1/2 tomato, chopped
- 3 tablespoons minced scallions (white parts only)
- 1 tablespoon minced fresh coriander (cilantro) leaves
- 1 small chile pepper, minced
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper to taste
- 8 slices lean slab bacon
- 12 thin slices pumpernickel bread, crusts removed
- Softened butter for spreading
Directions
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In a bowl, mash the avocado with a wooden spoon till lumpy, add the tomato, scallions, coriander, chile pepper, lime juice, and salt and pepper, and mix till well blended. Cover the guacamole with plastic wrap and chill briefly.
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In a large skille, fry the bacon over moderate heat until almost crisp, drain on paper towels, and crumble. Add the bacon to the guacamole and stir till well blended.
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Lightly butter the bread slices, spread the guacamole equally on the slices, and cut into thirds.