Guacamole with Basil and Shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An Italian take on the classic Mexican starter. Ingredients:
6 medium avocados, halved, pitted, peeled, diced |
3 tablespoons fresh lemon juice |
1/2 cup chopped fresh basil plus leaves for garnish |
1/2 cup finely chopped shallots |
ciabatta bread slices, toasted |
assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots) |
Directions:
1. Place avocados in large bowl; add lemon juice. Using fork or potato masher, crush avocados coarsely. Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
2. Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.
3. What to drink: With the appetizers, put out a couple of options. Prosecco (Italy's answer to Champagne) is always a good choice. For this party, Kate and Scott poured Botter NV Verduzzo Prosecco Frizzante ($17), a light-bodied sparkler from the Veneto region. They also offered Peroni Nastro Azzurro ($9 for a six-pack), a dry Italian lager with hoppy aromas.
4. Per serving (analysis includes 3 crudités and 2 thin slices of ciabatta): 196.5 kcal calories, 54.1% calories from fat, 11.8 g fat, 2.1 g saturated fat, 0 mg cholesterol, 22.0 g carbohydrates, 7.0 g dietary fiber, 3.5 g total sugars, 14.9 g net carbohydrates, 4.3 g protein Nutritional analysis provided by Bon Appétit
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