Avocado Bruschetta

The Argentinean chimichurri sauce puts a Latin twist on the ever-popular Italian appetizer.

Fast and easy to make!

Serves 2-3 (as a side dish or appetizer)

Ingredients:
1 tbsp. freshly-squeezed lemon juice
1 tbsp. red wine vinegar
1/2 tbsp. garlic, crushed
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried Mexican oregano
1/8 tsp. ground black pepper
1/8 cup olive oil
1/8 cup chopped fresh cilantro
1/8 cup chopped fresh parsley
1 avocado, cubed
2-3 1/2-inch thick slices of good bread (ciabatta, French baguette, Italian), toasted

Method:
1. Combine the lemon juice, vinegar, garlic, salt, red pepper, black pepper, and oregano in a small bowl. Whisk in the oil and then stir in the cilantro and parsley. Carefully fold in the avocado chunks. Spoon the mixture onto the toasted bread.

Reference:
Avocado Chimichurri Bruschetta from the September 2008 issue of Vegetarian Times.

I don't remember changing anything (I made this over a month ago) but I'd love to try adding some tomato to this next time.
*I'll try to remember to take a photo next time, too!*