Bruschetta

  • 1 baguette
  • 1 large tomato chopped
  • 1 ripe but firm avocado, diced
  • 1/4 cup minced red onion
  • 2 tbsp chopped fresh basil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • Ground pepper

Preheat the oven to 350 degrees. Slice the baguette diagonally into 16 to 20 slices, each about 1 inch thick. Put the slices on a baking sheet and bake for 7 to 10 minutes until lightly browned and toasted to your liking. Put the tomato, avocado, onion, basil, oil, lemon juice, and salt in a large bowl and mis well. Season with pepper to taste.

Butter Bean Spread

  • 1 can (14 to 16 oz) butter beans, drained & rinsed
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 1 to 2 tbsp water

Put the beans, oil, garlic, salt and pepper in a food processor. Process until creamy, stopping occasionally to scrape down the work bowl. With the processor running, add 1 to 2 tbsp of water as needed to achieve the desired consistency. Process again until very creamy.

To assemble, spread a rounded tablespoonful of the bean spread over each baguette slice, scoop out 2 tbsp of the tomato mixture with a slotted spoon and top the bean spread and serve immediately.