Guacamole and Bacon Canapés

In a large skillet, fry the bacon over moderate heat until crisp, drain on paper towels, crumble, and set aside.

In a bowl, mash the avocado with a wooden spoon until lumpy, add the bacon, tomato, scallions, coriander, jalapeño chile pepper, lime juice, and salt and pepper, and mix until well blended.

Lightly butter the bread slices, spread the guacamole equally on the slices, and cut into thirds.

Makes 36 Canapés

Courtesy of James Villas, author of The Bacon Cookbook

Derived from the ancient Mexican word for avocado mixture or sauce (ahuacamolli), guacamole refers to a popular appetizer throughout central Mexico that is often enhanced either by dried bits of fried pork skin called chicharrón, or crumbled bacon. Traditionally, guacamole is prepared in a three-legged stone mortar (molcajete) and served with tortillas or corn chips, but I’ve discovered it’s also very good when spread on thin, buttered pumpernickel slices as a canapé. Do remember that guacamole should always be more chunky than smooth. Also, if you need to chill the mixture more than 20 minutes, add the avocado seed to the mixture to prevent darkening.