Last Saturday we met some friends for movies in their backyard – a prelude to the Academy Awards. They have an outdoor screen that connects to a laptop computer and we lied around in lawn chairs, beach mats, and inflatable mattresses to recreate the experience of those outdoor screenings in big city parks. As many great movie nights, this one included pizza and all sorts of junk food. Not one to go places empty-handed (or who tries to anyways), I scoured my fridge for some treats to share. The best that I found was a container of store-bought guacamole that needed to be doctored.
The recipe I came up with, Guacamole Italiano, is inspired by a deceptively simple appetizer my sister’s boyfriend puts together whenever avocados are plentiful (or about to go bad!). The ‘Italiano’ part comes from substituting the cilantro and lime in traditional guacamole with a white Balsamic vinegar and a combination of parsley and basil.
In addition to the onions, I included three roasted Campari tomatoes and two roasted cloves of garlic to the mix. The tomatoes were overripe – which made charring them in the toaster oven with a little olive oil an easy preparation to continue enhancing the sweetness. As the tomato skins popped, some juices were released, which combined with the oil made a syrupy liquid I used later when mixing all the ingredients together.
GF 360˚ Guacamole Italiano
Combine all the ingredients in a non-reactive bowl:
- 1 container store bought guacamole or 1 Fuertes avocado or 2 Haas avocados, mashed
- 2 large roasted cloves of garlic
- 1 tablespoon pureed green onions or minced shallots
- 3 Campari tomatoes roasted in olive oil (or six to eight cherry tomatoes); skins removed and any resulting liquids preserved.
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 2 teaspoons white balsamic vinegar (adjust to taste)
- 1 teaspoon olive oil
- salt and pepper to taste