Avocado Crostini

Whole Foods' Josh Haynes' Avocado Crostini
Serves 4 as an appetizer

16 thin slices ciabatta, baguette, or other crusty bread
1/4 cup olive oil, divided
A few cloves garlic, peeled
2-3 ripe avocados
1 meyer lemon
1 t each:
   Chervil or tarragon, finely chopped
   Flat-leaf parsley, finely chopped
   Mint, finely chopped
   Chives, finely sliced
Salt and pepper to taste
Parmigiano-Reggiano cheese, to garnish

Brush each of the ciabatta slices lightly with olive oil, and toast them in the oven or in a skillet until crisp and golden. Rub each slice lightly with a garlic clove, and set aside.
Cut the avocados in half lengthwise, and remove the pit. Scoop out the flesh, and mash it in a bowl with the lemon juice and herbs. Season with a pinch of salt and pepper, and taste for seasoning.
Garnish with a few shavings of cheese.

For even more green and nutty flavors, dress a handful of arugula with meyer lemon, olive oil, and salt and pepper, and top each crostini with a pinch of arugula before shaving the parm-reg over the top.

GDA Cooking - January 28, 2011