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Guacamole with Basil and Shallots

By Kate Fogarty and Scott Fogarty

4.6

(16)

An Italian take on the classic Mexican starter.

Recipe information

  • Yield

    Makes 8 servings

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)

Preparation

  1. Step 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.

    Step 2

    Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.

  2. What to drink:

    Step 3

    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.

Nutrition Per Serving

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
TagsGuacamoleCondimentItalianEuropeanMexicanLatin AmericanAvocadoVegetableLemonCitrusFruitBasilHerbs & SpicesShallotStarterDairy FreeNut FreeVegetarianVeganMake AheadQuickEasyNo-CookBon Appétit
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