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Avocado Bruschetta with Green Sauce
1 Clove garlic; peeled
3/4 c Parsley leaves -; (packed)
3/4 c Basil leaves -; (packed)
5 tb Olive oil; plus
2 ts Olive oil
1 1/2 ts Red wine vinegar
Freshly-ground black pepper
2 Ripe Haas avocados; pitted, peeled
1 tb Fresh lemon juice
Place the garlic in a food processor, and pulse. Add the parsley,
basil, 5 tablespoons olive oil, vinegar, and salt and pepper to
taste; puree. Set the sauce aside.
Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and
remaining 2 teaspoons olive oil.
Cut eight 1/2-inch-thick slices of bread; toast. Spread a scant
tablespoon of the green sauce on each slice of bread. Arrange the
avocado chunks on the bread, sprinkle with a pinch of ground pepper,
and garnish with parsley. Serve immediately.
Makes 4 servings.
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