Dip de Aguacate, Queso de Cabra y Tocino con Pan de Pita Tostada con Aceite de Ajonjolí y Sumac
Ingredients
10ouncesgoat cheese
1large ripe avocado, halved, pitted, mashed
1tablespoonfinely chopped jalapeño, seeding optional, or more to taste
1tablespoonfinely chopped shallots
6thick slices thick cut bacon, about 6 ounces, cooked until golden and lightly crisp, chopped
Kosher or sea salt to taste
4 to 6 whole pita breads
3tablespoonstoasted sesame oil, divided, more if needed
1tablespoonsumac, or more to taste
2teaspoonslightly toasted sesame seeds
To Prepare
Preheat the oven to 325 degrees Fahrenheit.
In a medium bowl, combine the goat cheese with the avocado along with the jalapeño, shallot and bacon, mix well until fully combined. Add salt to taste if need be.
Brush the pita breads on both sides with two tablespoons of toasted sesame oil and set on a baking sheet. Generously sprinkle with sumac on both sides. Place in the oven and bake for 12 to 15 minutes, until toasted but not burnt.
Scrape the dip onto a bowl, make a dimple in the middle of the dip and pour in the remaining tablespoon of sesame oil. Sprinkle all over with the toasted sesame seeds.
Break the pita bread into pieces and serve on the side for people to dip the pieces in the dip or spread the dip on the pita bread.