Avocado Chimichurri Bruschetta (serves 4-6 people as an appetizer)

 2 tbsp fresh lemon juice

 2 tbsp red wine vinegar

 3 garlic cloves, minced

 1 tsp sea salt

 ½ tsp red pepper flakes

 ½ tsp dried oregano

 black pepper, to taste

 ½ dl (1/4 cup) extra-virgin olive oil

 ½ dl (1/4 cup) cilantro, chopped coarsley

 2 avocados, pitted, peeled & cubed

 6 (or however many you want) 2½ cm (½ inch) thick slices whole grain baguette, toasted

 

In a medium bowl, whisk together the lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper, mixing well. Very slowly, add the olive oil, whisking constantly, until well-emulsified. Stir in the cilantro. Very carefully, fold in the avocado cubes, tossing to thoroughly coat with the olive oil mixture. Spoon onto the toasted baguette slices and sprinkle with additional sea salt, if desired. Serve immediately.

Recipe from this blog.