I just made these for dinner from some scraps lurking in my fridge. So good and buttery and summery fresh. Perfect with pinot grigio. Delish.
- 1/2 baguette, sliced in 1/2-inch slices
- 1/2 Haas avocado, small diced
- 20 grape tomatoes, halved
- 1 tablespoon olive oil
- Juice of 1/8 lemon
- Salt and pepper
Preheat the oven to 350 degrees F. Place the baguette slices in a single layer on a baking sheet, and toast until crisp--8 to 10 minutes.
Meanwhile, toss together the avocado, tomato, olive oil, lemon juice, salt, and pepper. Pile the salad on the baguette toasts, and serve! Done and done.
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