Cheesy Bacon Guacamole Crostini
Yields about 20 crostini
Ingredients:
1 whole wheat baguette
7 slices pepper jack cheese, cut into thirds
5 slices turkey bacon
2 avocados
1/2 cup Mexican crema
Salt and pepper
1 tablespoon cayenne pepper (optional)
Preheat the broiler to low heat.
In a non-stick skillet, cook the bacon slices for about 5 minutes on each side, until crispy. Remove the bacon from the pan and crumble or chop into small pieces.
Combine the avocado flesh and the crema in a small bowl and puree with a hand blender or food processor. Season with salt and pepper. Spoon the mixture into a quart-size Ziploc bag, and removing as much air as possible, seal, and refrigerate.
Cut the baguette into 1/2-inch slices and place the slices on a baking sheet. Broil for about 5 minutes, keeping an eye on the baguette slices to ensure they don't get too brown.
Top with a slice of cheese and some of the crumbled bacon. Broil for another 2 - 3 minutes until the cheese is melted.
Transfer the crostini to a serving platter.
Cut one of the bottom corners off the Ziploc bag holding the guacamole. Pipe the guacamole crema on top of each crostini. Sprinkle each crostini with a little cayenne pepper for some added heat and color, if desired. Serve immediately.