Pineapple Guacamole Crispbreads
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
8 WASA GLUTEN FREE CRISPBREADS
1 MEDIUM AVOCADO, RIPE AND PITTED
2 TEASPOONS RED ONION, FINELY DICED
1/2 JALAPENO, FINELY DICED
1/8 TEASPOON GARLIC POWDER
SALT, TO TASTE
1 CAN PINEAPPLE SLICES, DRAINED
LIME JUICE, TO TASTE
CILANTRO, ROUGHLY CHOPPED, TO TASTE
OPTIONAL: A PINCH OF TAJIN OR A DASH OF YOUR FAVORITE HOT SAUCE
How to:
1.
For broiled pineapple slices: Turn on oven to broil setting. Lay pineapple slices on a baking sheet lined with parchment paper and sprinkle chili powder on each side of the pineapple slices. Broil for 6 minutes, flipping halfway through.
2.
To make guacamole: Mash avocado in a bowl with a fork. Once mashed to desired texture, mix in red onion, jalapeno, garlic powder and salt until well combined.
3.
To serve: Spread a thick layer of guacamole over each crispbread and top with a few slices of broiled pineapple. Finish with a spritz of lime and a sprinkle of chopped cilantro. For an extra kick, add a pinch of tajin or a dash of your favorite hot sauce.
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