Avocado Crostini Two Ways

• 1 (32 slices total) large baguette, cut into 1/2-inch diagonal slices
• 3/4 cup extra-virgin olive oil, plus more for brushing
• 1 1/2 cups (packed) flat-leaf parsley leaves
• 2 cloves garlic, sliced
• 3 oil-packed anchovies, drained
• Salt
• Freshly ground pepper
• 2 Hass avocados, halved, pitted and thinly sliced

1. Preheat the oven to 350u0b0. Brush the baguette slices with olive oil and arrange them on 2 baking sheets. Bake the baguette slices for about 8 minutes, until they are lightly browned and just crisp.
2. Meanwhile, in a blender, combine the parsley leaves, garlic, anchovies and the 3/4 cup of olive oil and puree until smooth. Season with salt and pepper.
3. Top the baguette toasts with the avocado slices and arrange on 2 platters.
4. Sprinkle salt on the crostini on one platter. Serve.
5. Drizzle the parsley pesto over the crostini on the other platter. Serve.

baguette, extravirgin olive oil, flatleaf parsley leaves, garlic, anchovies, salt, freshly ground pepper, avocados

Taken from www.myrecipes.com/recipe/avocado-crostini-two-ways (may not work)