Served at the 2013 Wild Card Wine Trail
2 ripe avocados
1 cup roasted corn
8 slices peppered bacon cooked and crumbled
2 Tablespoons minced red onion
2 Tablespoons olive oil
½ Tablespoons bacon grease
Juice of 1 lime
Salt & Pepper to taste
12-15 tostada rounds
12-15 halved grape tomatoes
-Lightly mash the flesh of the avocados then mix in the following six ingredients. Salt and pepper to taste.
– To serve spoon a generous portion of guacamole onto each crisp, and garnish with 2 tomato halves. Pair with Stone Hill Chardonel.
