Title: Grilled Bread And Guacamole "Butter"
Categories: June 1995
Yield: 1 servings

A; (16- to 18-inch)
; ficelle (very thin
; French bread)
1/4 c Olive oil; about
2 Ripe avocados; (preferably
; California)
2 tb Diced onion
1 1/2 tb Fresh lemon juice
1 Garlic clove; chopped
3/4 ts Ground cumin

Cut bread diagonally into 1/4-inch-thick slices and brush both sides of
each slice with oil.

Prepare grill (or preheat oven).

Grill bread in batches on a rack set 5 to 6 inches over glowing coals,
turning it, until toasted on both sides, about 3 minutes. (Alternatively,
bread may be toasted in batches on a baking sheet in a 350F. oven until
crisp, 10 to 12 minutes.) Grilled bread may be made 1 week ahead and cooled
completely before keeping in an airtight container at room temperature.

Halve avocados and discard pits. Spoon flesh into a food processor. Add
remaining ingredients and blend just until smooth. Guacamole "butter" may
be made 1 day ahead and chilled, its surface covered with plastic wrap.

Serve bread topped with dollops of guacamole "butter."

Serves 8.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 501 Calories (kcal); 54g Total Fat; (95% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.