Cook your bacon slices on the stove in a pan sprayed with EVOO until crispy. I used thick bacon slices so it was about seven minutes on each side on medium heat. (Be careful for grease splatters when you flip the bacon over.)
While the bacon cooks, cut your the avocados in half, seed and peel. Put the avocado directly into a small mixing bowl.
Prepare the avocado and break up the large chunks by smashing and stirring it a bit with a fork.
Now, it’s time to turn the avocado into guac by filling it with goodies- just like a pinata! First, add in the goat cheese and stir. Once the bacon is done cooking and cools for about five minutes, chop it into small pieces. (Crispy Cajun-style aka slightly black bacon breaks best.)
Next squeeze in fresh lime juice from the two slices, throw in a pinch of sea salt and combine!
Serve with either table water crackers or rice crackers. (I had rice crackers left over from my stint as a vegan but adore the former.) The smokey and crispy bacon adds some fabulous texture and richness and the tang of the goat cheese dances with the sweetness of the avocados. Graze graze away!
