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.

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