Tuscan Guacamole

Tuscan Guacamole |Crestview Kitchen|PINIT

One of my all time favorite things to eat is guacamole. It is simple, full of flavor, and a cinch to prepare, so pretty much the perfect food. I usually stick to the typical guacamole recipe that we all know and love, but recently tried guacamole with a twist at one of my favorite taco restaurants in Columbus, and let me just say…holy guacamole. It was so good. With the addition of artichoke hearts, balsamic vinegar, and goat cheese, this is a more rustic guacamole. The flavors come together perfectly and I found I liked it with baby carrots and alongside my morning eggs. Enjoy!

Tuscan Guacamole |Crestview Kitchen|PINIT

Tuscan Guacamole |Crestview Kitchen|PINIT

Tuscan Guacamole
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Ingredients
  1. 3 ripe avocados, pitted
  2. 1/4 cup onion, finely diced
  3. 1 tomato, deseeded, finely diced
  4. 6 artichoke hearts, chopped
  5. 2 tablespoons basil, chopped
  6. 2 limes, juiced (about 3-4 tablespoons)
  7. 1 teaspoon balsamic vinegar
  8. 1 tablespoon creamy goat cheese, at room temperature
  9. salt and pepper
Instructions
  1. Soak your onions in an ice bath for about 15 minutes. I do this by placing the chopped onion in a mesh strainer and then placing the strainer in a large mixing bowl that contains cold water and ice. This is going to take the bite out of your onions and give them a milder flavor, which I find, makes a tastier guacamole. This step is optional.
  2. Smash the avocados in a medium sized mixing bowl, using the back of a fork. I like to leave it slightly chunky.
  3. Add the rest of the ingredients to the smashed avocado. Taste, adjusting salt and pepper to taste. Serve with tortilla chips or raw veggies.
Notes
  1. To store the guacamole, place in a glass, airtight container. Juice one lime over the top of the guacamole. Do not mix it. You want the lime juice to lay on top of the guacamole. Take a piece of plastic wrap and lightly push it over the entire top of the guacamole, sealing out any air. Seal the lid onto the container. Keep in the refrigerator. It will keep for about 3 days.
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