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Guacamole-Goat Cheese Toasts

Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep time 15 mins
Stand time 30 mins
Bake time 8 mins
Yield Makes about 10 appetizer servings
Perfect Partner: 2005 Villa Appalaccia, Pinot Grigio, Virginia; 2007 Flora Springs, Pinot Grigio, California 


  • 2 ripe avocados
  • 3 tablespoons finely chopped red onion, divided
  • 1/2 medium-size jalapeño pepper, seeded and chopped
  • 1 garlic clove, pressed
  • 2 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup crumbled goat cheese
  • 1 fresh tomatillo, husk removed
  • 1 (7-oz.) package miniature white pita rounds*
  • 2 tablespoons olive oil
  • 1 plum tomato, seeded and finely chopped

How to Make It

  1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

  2. Meanwhile, preheat oven to 375°. Finely chop tomatillo.

  3. Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

  4. Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

  5. *1 (5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

  6. Note: For testing purposes only, we used Toufayan Bakeries Mini Pitettes.