12705 Makes 36 canapés Wed Aug 06 07:52:25 -0700 2008 Thu Feb 05 06:22:56 -0800 2009 Licensed http://www.chow.com/recipes/12705 Thu, 05 Feb 2009 14:22:56 GMT Derived from the ancient Mexican word for avocado mixture or sauce (ahuacamolli), guacamole refers to a popular appetizer throughout central Mexico that is often enhanced either by dried bits of fried pork skin called chicharrón or by crumbled bacon. Traditionally, guacamole is prepared in a three-legged stone mortar (molcajete) and served with tortillas or corn chips, but I've discovered it's also very good when spread on thin, buttered pumpernickel slices as a canapé. Do remember that guacamole should always be more chunky than smooth. Also, if you need to chill the mixture more than 20 minutes, add the avocado seed to the mixture to prevent darkening.

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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.

In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the bacon to the guacamole and stir till well blended.

Lightly butter the bread slices, spread the guacamole equally on the slices, and cut into thirds.

]]> http://www.chow.com James Villas 50 Main 1 ripe avocado, peeled and seeded

]]> ½ small ripe 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

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