Roasted Garlic and Basil Guacamole
I am a big fan of non-traditional guacamole. Avocados are so versatile and I don’t think we give them enough credit. I decided to make guacamole with basically the complete opposite flavor of traditional guacamole. We had gotten some delicious tomatoes, basil and goat cheese from our farmer’s market and I decided that I wanted to combine those flavors for the guacamole. I also decided to use some roasted garlic because it lends a sweet garlic flavor instead of a “kill a vampire” flavor. The combination turned out absolutely amazing and really is a perfect seasonal dip. It may take your senses a second to realize it isn’t the traditional flavor but it is so worth trying!
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Garlic, roasted and chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin, for the roasted garlic
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
- 3 whole 3 whole 3 whole Avocado
- 2 Tbsp 2 Tbsp 2 Tbsp Basil, fresh, chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
- 0.333 cup 0.333 cup 0.333 cup Tomato, chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Goat Cheese, optional
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375. Cut the tips of the garlic cloves and combine them in the middle of a sheet of parchment paper and drizzle with oil and salt.
- Pull up the sides of the paper and twist the top to create a pocket around the cloves. Roast the cloves for about 25 minutes or until garlic is soft. Let them cool and then pop them out of the skins and chop.
- Combine the avocado, garlic, and basil in a bowl and smash the avocado in to large chunks.
- Add the salt and continue to smash until desired consistency.
- Mix in the tomato and goat cheese right before serving.
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