- 8 large avocado
- ½ cup fresh lemon juice, divided
- 1/3 cup fresh garlic, minced
- ½ cup red onion, minced
- 1 tablespoon red chili flakes (or to taste)
- 1 cup fresh basil, chopped
- ½ to ¾ cup extra-virgin olive oil
- 4 loaves (12 ounces each) French baguettes, each sliced into 12
- 2 cups ripe Roma tomatoes, seeded and chopped
- 2 cups Parmesan cheese, grated
- Split avocadoes and remove stones. Scoop out meat using a spoon and dice into ¼-inch x ¼-inch pieces. Drizzle with 2 to 3 tablespoons lemon juice and toss to mix. Set aside.
- Pour remaining lemon juice into a food processor. Add onions, red chili flakes, and fresh basil. Pulse until reduced to coarse mixture. Transfer into a bowl and mix in diced avocadoes.
- Brush olive oil on both sides of each baguette slice. Broil in a hot oven (about 400°F to 420°F) for about 5 minutes or until browned. Remove from oven and immediately spread with avocado mixture. Top with about 2 teaspoons chopped tomatoes and sprinkle with Parmesan cheese. Serve right away.
- You may also add chopped herbs to the salad topping for added texture and flavors.
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