ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Zesty Guacamole Bites

Prep time 20 mins
Total time 30 mins
Yield Makes 8 to 10 appetizer servings
For perfect texture, use a pastry blender to mash avocado.


  • 1 (12-oz.) sourdough baguette, cut into 1/4-inch-thick slices
  • 1/2 medium-size jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, pressed
  • 3 tablespoons chopped fresh cilantro, divided
  • 2 tablespoons finely chopped red onion, divided
  • 3 tablespoons fresh lime juice, divided
  • 1 teaspoon salt, divided
  • 1 cup grape tomatoes, quartered
  • 1/2 cup crumbled queso fresco (fresh Mexican cheese)
  • Garnish: fresh cilantro sprig

How to Make It

  1. Preheat oven to 350°. Place bread slices on a baking sheet. Bake 10 to 12 minutes or until toasted, turning after 8 minutes.

  2. Meanwhile, cut avocados in half. Scoop pulp into a bowl, and mash with a pastry blender or fork until slightly chunky. Stir in jalapeño, garlic, 2 Tbsp. chopped fresh cilantro, 1 Tbsp. finely chopped red onion, 2 Tbsp. fresh lime juice, and 3/4 tsp. salt. Cover with plastic wrap, allowing plastic wrap to touch mixture, until ready to serve.

  3. Toss grape tomatoes with remaining 1 Tbsp. each chopped fresh cilantro, red onion, fresh lime juice, and 1/4 tsp. salt.

  4. Top each bread round with avocado mixture. Spoon tomato mixture over avocado mixture using a slotted spoon or fork. Sprinkle with crumbled queso fresco. Garnish, if desired.