Cheesy Bacon Guacamole Crostini + 6-yr-old Dreamin'

Oh, to be six again...

When your life-long dream is for the Ninja Turtles to come alive.  All four of them.  Oh, and for them to live in your house and sleep in your bed.

When it's adorable to pretend a giant box is an airplane that can take you anywhere in the world, like New York Beach, and no one thinks you've lost your mind.

When you can hop out of bed in the morning with Kramer-like hair, have no intention of combing it, and still be cute.

And when you can smear melted chocolate all over your face while eating a chocolate popcorn ball, and be oblivious to it for hours.    

I want to be six again...

But noooooo.  Instead, I'm turning 30 in sixteen days, 4 hours, and 12 minutes.  Life is just not fair.  I haven't had a mental breakdown yet (Or maybe this is my breakdown? Oh crap.)  

But turning 30 does have me thinking about stuff.  Stuff I want to do and accomplish.  Like be a famous food blogger, and eat pizza from each of the 50 states, and train my husband to put his work boots in the closet when he comes home from work (Love ya Mike).  But most importantly, I wish I still dreamed about the Ninja Turtles coming to life. (That would be pretty fricken awesome!)

BUT, until that day comes, we should all dream about eating this warm, crunchy crostini topped with melted pepper jack cheese, salty bacon, and cool, creamy avocado crema. Basically the best ingredients everrr. So go ahead, make your dream come true.

Printable Recipe HERE.

Yields about 20 crostini

1 whole wheat baguette
7 slices pepper jack cheese, cut into thirds
5 slices turkey bacon
2 avocados
1/2 cup crema Mexicana
Salt and pepper
1 tablespoon cayenne pepper (optional)

Preheat the broiler to low heat.

In a non-stick skillet, cook the bacon slices for about 5 minutes on each side, until crispy.  Remove the bacon from the pan and crumble or chop into small pieces.

Combine the avocado flesh and the crema in a small bowl and puree with a hand blender or food processor. Season with salt and pepper.  Spoon the mixture into a quart-size Ziploc bag, and removing as much air as possible, seal, and refrigerate.  

Cut the baguette into 1/2-inch slices and place the slices on a baking sheet.  Broil for about 5 minutes, keeping an eye on the baguette slices to ensure they don't get too brown.

Top with a slice of cheese and some of the crumbled bacon. Broil for another 2 - 3 minutes until the cheese is melted.

Transfer the crostini to a serving platter.

Cut one of the bottom corners off the Ziploc bag holding the guacamole.  Pipe the guacamole crema on top of each crostini.  Sprinkle each crostini with a little cayenne pepper for some added heat and color, if desired.

Serve immediately.


  1. I have been dreaming about this after seeing it at the In & Out of the Kitchen party. Love everything about it!

  2. These look amazing! I think 30's great I just turned 32 and decided I will now stop celebrating! It seems to be a pretty good age! Have a wonderful week!

  3. Thanks for the words of encouragement! Maybe I shall start celebrating now :)


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