Ingredients

• 6 medium avocados, halved, pitted, peeled, diced
• 3 tablespoons fresh lemon juice
• 1/2 cup chopped fresh basil plus leaves for garnish
• 1/2 cup finely chopped shallots
• Ciabatta bread slices, toasted
• Assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots)

Instructions

1. Place avocados in large bowl; add lemon juice. Using fork or potato masher, crush avocados coarsely. Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
2. Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.
3. What to drink: With the appetizers, put out a couple of options. Prosecco (Italy's answer to Champagne) is always a good choice. For this party, Kate and Scott poured Botter NV Verduzzo Prosecco Frizzante ($17), a light-bodied sparkler from the Veneto region. They also offered Peroni Nastro Azzurro ($9 for a six-pack), a dry Italian lager with hoppy aromas.
4. With the appetizers, put out a couple of options. Prosecco (Italy's answer to Champagne) is always a good choice. For this party, Kate and Scott poured Botter NV Verduzzo Prosecco Frizzante ($17), a light-bodied sparkler from the Veneto region. They also offered Peroni Nastro Azzurro ($9 for a six-pack), a dry Italian lager with hoppy aromas.