Ingredients
1 small clove of garlic, peeled
3/4 cup packed parsley leaves, plus more for garnish
3/4 cup packed basil leaves
5 tbs plus 2 tsp evoo
1 1/2 tsp red-wine vinegar
salt and freshly ground pepper
2 ripe Haas avocados, squeezed lemon juice
8 slices peasant bread, cut 1/2 inch thick and toasted
Preparation
Place the garlic in a food processor, and pulse. Add parsley, basil, 5 tsp evoo, 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 tsp evoo. Spread a scant tsp of 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.
