Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep Time
15 Mins
Stand Time
30 Mins
Bake Time
8 Mins
Makes about 10 appetizer servings

Perfect Partner: 2005 Villa Appalaccia, Pinot Grigio, Virginia; 2007 Flora Springs, Pinot Grigio, California


How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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

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