Open-Face Avocado and Goat Cheese Sandwiches

• 1 tablespoon fresh lemon juice
• 1 tablespoon freshly cracked black pepper
• salt, to taste
• 14 cup extra virgin olive oil
• 4 ounces goat cheese
• 2 tablespoons fresh lemon juice
• 18 teaspoon finely ground black pepper
• 4 ripe avocados, such as hass, gwen, bacon
• 3 dashes Tabasco sauce
• baguette, sliced in 12

1. DRESSING:.
2. Put 1 T lemon juice, 1 T freshly ground black pepper, and salt, to taste into a bowl; stir well.
3. While whisking constantly, drizzle in 1/4 cup extra-virgin olive oil to form dressing; set aside.
4. SALAD:.
5. Put 4 oz.
6. soft goat cheese, 2 tablespoons fresh lemon juice, 1/8 teaspoons finely ground black pepper, the flesh from 4 ripe avocados, such as hass, gwen, or bacon, and a few dashes of Tabasco into a bowl.
7. Lightly mash with a fork; season with salt to taste.
8. Divide avocado mixture between 12 lightly toasted small baguette halves and spread to cover each.
9. Transfer baguettes to baking sheet and broil until just warmed through, 12 minutes.
10. Top the baguette halves with tomato and cucumber slices, in any arrangement you wish.
11. Drizzle some of the cracked pepper dressing onto each.
12. Serve immediately.

lemon juice, freshly cracked black pepper, salt, extra virgin olive oil, goat cheese, lemon juice, ground black pepper, avocados, tabasco sauce, baguette

Taken from www.food.com/recipe/open-face-avocado-and-goat-cheese-sandwiches-251068 (may not work)