Bacon-Avocado Tartine: A whole mess of issues on one plate. (Photo by Alison Ashton)

Avocados have been on my mind lately, though, of course, I welcome any excuse to eat them.

This current obsession started a few weeks ago with late-night dinner at a swanky pan-Latin eatery in downtown Los Angeles. I ordered “Tortillas Florales with Indian Butter” because I adore handmade corn tortillas under any circumstances.

“What is this Indian butter?” I wondered. Then I was served a plate of pretty handmade tortillas laminated with edible flowers–this was a swanky-danky place, indeed!–with a sidecar of pureed avocado. Of course! Creamy avocado could be considered the New World Indian version of butter (as opposed to Old World East Indian ghee, which is made with…butter). Whatever, it was tasty, and I gobbled it down, though the cynic in me couldn’t help thinking it as a fine example of creative, price-boosting menu writing.

I was at the Santa Monica Farmer’s Market last week, searching for ripe avocados for a recipe that needed testing. This being Southern California, ripe fruit of several varieties was plentiful. I picked up a Bacon avocado, which has thin, smooth skin and mellow, exceptionally creamy, even buttery flesh. No, it doesn’t taste like bacon, though you know I had to ask, but is named for the California farmer who developed the variety in the 1950s. Still, the words “bacon” and “avocado” reminded me of my brother’s all-time fave treat (well, next to fried shrimp, anyway): bacon and avocado sandwiches. Fat on fat, what more could you want?

Bacon-Avocado Tartine

Tartines seemed to be everywhere while I was on a recent trip up to Northern California’s Wine Country. These little open-faced sandwiches are simple to make and visually appealing. This one, inspired by one of my brother’s favorite childhood meals, is a big, ole schizophrenic fat fest, with heart-healthy omega-3 fats from the avocado undermined by artery-clogging fat from the bacon. Aww, well, it’s delicious. If you want a healthier lunch, try Nourish Network’s Obscenely Good Eggplant-Ricotta Tartine.

2 thick slices applewood-smoked bacon

2 slices sourdough bread

1/2 ripe avocado

1 lime wedge

Finishing salt (I used crunchy pink kosher Redmond Real Salt from Utah but any kind of fancy-pants salt you have on hand will do)

1. Cook the bacon in a nonstick skillet over medium-low heat until crisp. Drain bacon on paper towels. Pour off excess fat from pan. Return pan to burner, and increase heat to medium-high. Add bread to pan; cook on 1 side until toasted.
2. Mash avocado with juice of lime wedge. Spread avocado evenly on toasted bread slices. Sprinkle with finishing salt. Tear each bacon slice in half; top each bread slice with 2 bacon halves.

Serves 1-2 (Those with restraint will share this with a friend. I ate it all.)

Ali's Loaded Guacamole

If you love avocados, it’s hard to pass up a bargain like the Mexican Haas avocados for $1 apiece I found at Whole Foods earlier this week. I snapped those suckers up and put ‘em in a paper bag to ripen as soon as I got home. Now they’ve soft enough to make guacamole.

I suspect people fall into three camps when it comes to guacamole:

• Those who hate it (and I’m not sure I want to know them)
• Those who are purists and believe guacamole should be little more than mashed avocado, salt, and lime juice
• Those who are the Ben & Jerry’s of guacamole–the more stuff in there the better

Ali’s Loaded Guacamole

I enjoy the contrasting flavors and textures in this guacamole–the way the sharp bit of onion plays off the cool, creamy avocado, the hint of smokiness from the cumin, the touch of heat from the cayenne. Adjust the ingredients and seasonings to suit your preference. Avocado is a personal thing. Serve with tortilla chips, Mexican beer, and margaritas.

3 medium avocados*

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1/8 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 minced garlic clove (optional–sometimes I throw it in, sometimes I don’t)

1 finely chopped seeded jalapeno pepper (optional–if I have one on hand, I’ll use it)

1/4 cup finely chopped onion (any kind is fine, but I like the bite of red onion)

1/4 cup finely chopped seeded tomato (this time a year, I use Roma)

1 tablespoon chopped cilantro

1. Cut the avocados in half and remove the pits. Use a fork to scoop the flesh out the skins into a small bowl. Mash avocado with the fork. Stir in the juice, salt, cumin, red pepper, garlic (if using), and jalapeno (if using). Gently fold in the onion, tomato, and cilantro. Yield: about 2 c ups (serving size: well, that depends on whether you’re willing to share).

* Lighten the load: Avocados are good for you, no doubt about it. They’re packed with heart-healthy fat and fiber. But they also have a lot of calories–about 225 per fruit. To lighten the caloric load, replace half the avocado with slightly frozen thawed peas. Sounds odd, but it’s delicious; the peas add a subtle sweetness. I had this rendition at Rancho la Puerta recently, and loved it.