Ingredients
Scale
For the Roasted Tomatoes:
- 1 cup cherry tomatoes, halved with seeds scooped out (as much as possible)
- Olive oil
- Salt and pepper
For the Guacamole:
- 3 ripe avocados, peeled and diced
- Juice of 2 limes
- 1 garlic clove, grated or pressed
- 1 jalapeño pepper, seeded and finely diced
- The roasted cherry tomatoes
- 1 tablespoon fresh cilantro, finely chopped
- ¼ cup finely diced red onion
- 4 oz goat cheese, crumbled
- ¼ cup salted pistachios, toasted and chopped
Instructions
For the Roasted Tomatoes:
- Preheat the oven to 400°F and line a baking sheet with foil or parchment. Add the halved tomatoes and toss with olive oil, salt, and pepper. Roast for 20 minutes, or until the tomatoes are bursting and soft. Allow to cool completely and then chop roughly.
For the Guacamole:
- Toss the diced avocados with the lime juice, garlic, jalapeño, roasted tomatoes, cilantro, and red onion. Mash/mix to your desired consistency. Season, to taste with salt, pepper, more lime juice, or hot sauce, if desired.
- Gently fold in ½ of the goat cheese crumbles and pistachios. Reserve the rest for garnish. Spoon the guacamole into a serving dish and garnish with the rest of the cheese, pistachios, and a few more roasted tomatoes. Serve with tortilla chips and salty margaritas!