I brought my 29 years of San Diego living Mexican food influence into this appetizer for Grilled Cheese Guacamole and Bacon Bruschetta. It’s a good one for snacking and for Game Day too!

Grilled Cheese Guacamole and Bacon Bruschetta

These are little melted cheese toasts topped with a simple homemade guacamole and crispy bacon. There aren’t a whole lot of things that are better than that. It’s comfort food to the max!

Ingredients needed:

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collage showing how to make grilled cheese guacamole and bacon bruschetta

How to make Grilled Cheese Guacamole and Bacon Bruschetta:

*The complete, printable recipe is in the recipe card at the end of this post.

  1. Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.
  2. Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter (I use spreadable tub butter), and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.
  3. Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.

Grilled Cheese Guacamole and Bacon Bruschetta

What’s the best type of bacon to use?

I always buy center-cut bacon, but to find center-cut bacon that was of the Applewood Smoked variety is even more exciting.  It’s infinitely better than the regular stuff. Center-cut bacon doesn’t have as much fat on it, and you’ll get a nice, meatier piece of bacon to use on your appetizers. Fry it up until it’s crispy, then chop it into little chunks.

grilled cheese guacamole and bacon bruschetta

Totally optional here, but you can garnish them with a little leaf of cilantro or Italian parsley, if you’d like.

grilled cheese guacamole and bacon bruschetta on a platter

Add a few lime wedges on your platter for those who might like a squeeze, and serve to your hungry party guests.  This one is pretty much guaranteed to be a favorite for Game Day- for both avocado and bacon lovers alike.  My family of taste testers happily gobble these up in no time!

Favorite Game Day Appetizer Recipes:

Grilled Cheese Guacamole and Bacon Bruschetta
5 from 1 vote

Grilled Cheese Guacamole and Bacon Bruschetta

A great recipe for Super Bowl Sunday or any party!
Prep: 30 minutes
Cook: 4 minutes
Total: 34 minutes
Servings: 24 appetizers (1 per serving)
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Ingredients

Instructions 

  • Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.
  • Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter (I use spreadable tub butter), and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.
  • Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.

Notes

  • I prefer to use center-cut bacon (and it's a bonus if you can find the Applewood Smoked variety).

Nutrition

Serving: 1serving, Calories: 123kcal, Carbohydrates: 8g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 234mg, Potassium: 161mg, Fiber: 2g, Sugar: 1g, Vitamin A: 214IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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44 Comments

  1. Stacey says:

    we are having a spring break party tonight with 2 other couples. Each of us has to bring a drink, appetizer and dessert we’ve never made. This is my appetizer… and I am SOOO excited to try it!! Thanks for mixing it up – it will go great wth the margaritas my friend is bringing!

    1. Lori Lange says:

      Let me know how everyone liked it!

  2. Heide M. says:

    Sounds interesting,and tasty.

  3. Amy says:

    I made these for a superbowl party – made a big foccacia rather than the baguette, my buddy made the guac, these went VERY FAST. Made like a bruschetta/tomato mixture with garlic and basil….DELISH!

  4. helen h says:

    what a wonderful idea and they are very presentable…

  5. nicole @ I am a Honey Bee says:

    ooo these look awesome. 4 of my favorite things… bread, cheese, guac, and bacon!!

  6. Dorothy @ Crazy for Crust says:

    OMG. This is SO getting made soon. It looks wonderful! I’m a total avocado freak.

  7. JulieD says:

    LOVE this, it looks awesome, Lori!

  8. Shaina says:

    This is my kind of football food. This is my kind of anytime food. I need these in my life.

  9. kirsten@FarmFreshFeasts says:

    These look so cute!
    One question–does the bottom side of the bread get crisp? I ask because my daughter came home for lunch yesterday and asked for a tuna melt. [Yes, in this school district the kids can all walk home for lunch if they want. So I get to be a short order cook in the middle of the day sometimes.] I was out of my usual tuna melt bread, English muffins, and used a couple pieces of sandwich bread instead. Apparently I should have toasted it, or flipped it over after a quick broil and before topping with tuna, because the bottoms were soft.
    So, long ramble aside, when you pick up the bruschetta, is it all-over crisp?
    Thanks!

  10. Lisa Cornely says:

    What a great idea Lori. You have combined some of my favorite foods into a delicious snack. I love guac, cheese, and bacon. They turned out amazing. Another winner.