• 15 ounces guacamole, any variety (I used two 7.5 ounce packages Wholly Guacamole)
• 1 large baguette, or ciabatta bread
• 4 cloves garlic, peeled and cut in half lengthwise

toppings, approximately 1/2 cup each

• 8 ounces salami slices, or other cold cuts
• 8 ounces grilled shrimp
• 1/2 cup roasted corn kernels
• 1/2 pint cherry tomatoes, halved
• 1/2 cup sliced mushrooms, sauteed in olive oil
• 1/2 cup diced mango, tossed with a little chili powder and lime juice (substitute pineapple)
• 1/2 cup berries, any variety
• 1/2 cup sliced black olives
• 1/2 cup diced red onions
• 1/2 cup pickled onions
• 1/2 cup thinly sliced radish
• 1 cucumber, cut very thinly
• 4 ounces mini mozzarella balls
• 8 ounces crumbled cotija cheese, or feta
• 1/2 cup jalapeno slices
• 1 cup basil leaves
• 1 bunch cilantro leaves
• 3 limes, cut into wedges