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Go Beyond Guacamole

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The start of fall sports is at hand, and there’s no doubt that guacamole is America’s favorite way to enjoy avocados. But don’t stop there! Look beyond the guac and you’ll see that avocados work beautifully in lots of recipes, especially when you’re talking snacks.

Here we perch a sliver of crisp radish, a dollop of creamy avocado and a briny shrimp atop toasted bread rounds in a lovely variation on the Italian antipasto. These pretty munchables are easy yet elegant — not to mention utterly delicious — and disappear quickly at all kinds of gatherings, even if you’re just watching the game on TV!

A few ingredient notes:

  • You can prep the baguette, shrimp and radishes a day ahead, but make the avocado spread within an hour of serving to make sure it stays a gorgeous bright green.
  • Choose organic whenever you can — especially for foods you and your kids eat frequently — to help keep toxic chemicals out of your body (and the environment).
  • Check out the Monterey Bay Aquarium’s Seafood Watch Guide for easy help in choosing shrimp that you (and the oceans) can feel good about.

Whip up these tasty little toasts for your next Game Day, Race Day, Tee-Off (or even Movie Night) and enjoy!

  • Shrimp and Avocado Bruschetta

  • Serves 10 (about 2 pieces each)
  • Ingredients

  • 2 Earthbound Farm Organic Hass Avocados (peeled and pitted)
  • 1/4 cup Mayonnaise
  • 1 French baguette (cut on a slight diagonal into about 20 1/4-inch-thick slices)
  • Olive oil
  • 1 clove Earthbound Farm Organic Garlic (large clove, peeled and halved)
  • 1 Earthbound Farm Organic Lemon (grated zest)
  • 1 tablespoon Fresh lemon juice
  • Tabasco Sauce (to taste)
  • Sea salt (to taste)
  • 4 Radishes (large size, sliced paper thin)
  • 10 Cooked shrimp (large size, peeled, deveined and cut lengthwise into equal halves)
  • Chives (as garnish)
  • Directions

  • Position a rack in the upper third of the oven and preheat to 450 degrees F.
  • Using a pastry brush, lightly coat one side of the baguette slices with olive oil, then rub the cut side of the garlic over the bread. Arrange the bread slices in a single layer, oil side down, on a baking sheet. Bake until the bread just begins to turn golden, 4 to 7 minutes. Watch carefully so the bread doesn’t burn! Remove the baking sheet from the oven and let the bread rounds cool completely. If you’re not using them within a few hours, store them in an airtight container at room temperature; they’ll keep for several days.
  • Place the avocado flesh in a small bowl and mash with a fork. Add the mayonnaise, lemon zest and juice, and mash until combined. Season with Tabasco and salt to taste.
  • To assemble the bruschetta, smear a thin layer of the avocado mixture over the oiled side of the bread (to anchor the radish slices). Arrange 3 slices of radish on the bruschetta and top with a scant tablespoon of the avocado mixture. Cut each shrimp half into 3 pieces (makes it easier to eat), then reassemble the shrimp so you don’t see the individual sections on top of the avocado. Garnish each bruschetta with snipped chives. Serve within an hour of assembly for best results.
  • Calories per serving: 210, Fat 13 grams, Cholesterol 10 mg, Sodium 230 mg, Carbohydrates 18 grams, Fiber 5 grams, Sugars 2 grams, Protein 6 grams.
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 2%, Vitamin C 10%, Calcium 4%, Iron 6%, Niacin 10%, Folate 10%, Phosphorus 10%, Copper 15%.

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