2 Chilean Hass avocados
2 tablespoons lemon or lime juice or white wine vinegar
1/2 teaspoon salt and freshly ground black pepper
1 loaf French bread (baguette)
1 cup sun-dried tomatoes, chopped, prepared tapenade or chutney or salsa
Fresh herb sprigs for garnish
Cut bread into slices and toast.
Rinse avocado. Cut in half. Remove the pit. Spoon out avocado into mixing bowl and mash with a fork. Add lemon juice, salt and pepper and mix. Spread a small spoonful of avocado mixture on each toast slice. Top each with small spoonful of tapenade. Garnish with sprigs of fresh herbs (basil, Italian parsley, parsley, etc.).