[1] A guacamole BLT transformed into crostini hors d’oeuvre (photo © California Avocado Commission).

[2] Ready for your recipe (photo © Aldi).

What’s better than a BLT?

Well, there’s a turkey BLT and our favorite, the chicken salad BLT.

Guacamole can be added to any of the above.

But how about turning the concept into bite-size crostini—BLT guacamole appetizers.

Microsprouts stand in for the lettuce; or you can substitute arugula, watercress or other flat lettuce.

This recipe was developed by Deborah Branby, chef/owner of The Cheese Board in Reno, Nevada, and provided to us by the California Avocado Commission.

We’re serving it on New Year’s Eve.
 
 
RECIPE #1: GUACAMOLE BLT

Ingredients For 24 Slices

The individual steps for baguette croutons (the crostini base), roasted cherry tomatoes and other ingredients follow.

 
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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

 
 
RECIPE #2: BAGUETTE CROUTONS RECIPE

Ingredients For 24 Slices

 
Preparation

1. BRUSH one side of the baguette slices with melted butter.

2. BAKE at 375°F until lightly toasted, about 15 minutes. Cool.
 
 
RECIPE #3: ROASTED CHERRY TOMATOES RECIPE

Ingredients

 
Preparation

1. SLICE the tomatoes in half and toss with olive oil.

2. ROAST at 400°F until lightly browned, about 15 – 20 minutes. Cool.
 
 
RECIPE #4: LEMON AÏOLI

Ingredients For 1/2 Cup

 
Preparation

1. MIX together mayonnaise and fresh lemon juice.
 
 
FINISH: CROSTINI ASSEMBLY

1. COARSELY MASH the avocado and mix it with the fresh lemon juice.

2. TOP each crouton with 1 tablespoon of the mashed avocado mixture.

3. TOP with 2 thin strips of bacon, micro sprouts, lemon aioli and roasted cherry tomatoes.

4. DRIZZLE with pesto. Serve immediately.