| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | servings | |||
INGREDIENTS
| 1 | Clove garlic; peeled | |
| 3/4 | c | Parsley leaves -; (packed) |
| 3/4 | c | Basil leaves -; (packed) |
| 5 | tb | Olive oil; plus |
| 2 | ts | Olive oil |
| 1 1/2 | ts | Red wine vinegar |
| Salt | ||
| Freshly-ground black pepper | ||
| 2 | Ripe Haas avocados; pitted, peeled | |
| 1 | tb | Fresh lemon juice |
| Peasant bread |
INSTRUCTIONS
Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, 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 teaspoons olive oil. Cut eight 1/2-inch-thick slices of bread; toast. Spread a scant tablespoon of the 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. Serve immediately. Makes 4 servings. Source: "Martha Stewart Living Magazine, July/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 171 Calories (kcal); 19g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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