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A; (16- to 18-inch)
; ficelle (very thin
; French bread)
1/4 c Olive oil; about
2 Ripe avocados; (preferably
; California)
2 tb Diced onion
1 1/2 tb Fresh lemon juice
1 Garlic clove; chopped
3/4 ts Ground cumin
Cut bread diagonally into 1/4-inch-thick slices and brush both sides of
each slice with oil.
Prepare grill (or preheat oven).
Grill bread in batches on a rack set 5 to 6 inches over glowing coals,
turning it, until toasted on both sides, about 3 minutes. (Alternatively,
bread may be toasted in batches on a baking sheet in a 350F. oven until
crisp, 10 to 12 minutes.) Grilled bread may be made 1 week ahead and cooled
completely before keeping in an airtight container at room temperature.
Halve avocados and discard pits. Spoon flesh into a food processor. Add
remaining ingredients and blend just until smooth. Guacamole “butter” may
be made 1 day ahead and chilled, its surface covered with plastic wrap.
Serve bread topped with dollops of guacamole “butter.”
Serves 8.
Yields
1 servings
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