White Bean-Avocado Appetizer Toasts

Entered for safekeeping, from 11/10/13 NY Times magazine. The measurements are rather loose, so why not sprinkle on some finely chopped red onion, as well?

• Ready In: 15 mins
• Serves: 10
• Yields: 10 toasts

Ingredients

• 30  ounces  canned cannellini beans, drained
• 1  lemon, juiced
• 1  handful fresh parsley
• 1  garlic clove
• 1  teaspoon salt
• 1  avocado, peeled and pitted
•  salt, to taste
•  pepper, to taste
•  olive oil, to taste
• 1⁄2 red onion, finely chopped (optional)

• TOAST

• 1  baguette, diagonally sliced 1/3-inch thick
•  olive oil, for glazing
•  salt, to taste

Directions

1. Preheat oven to 350 degrees F.
2. Rinse and drain 2 15-oz. cans cannellini beans. Puree with juice of 1 lemon, fresh parsley, 1 garlic clove, and 1 teaspoon salt.
3. Make Toasts: Brush baguette slices with olive oil, season with salt and toast until golden and crisp.
4. Spread white bean garlic dip on toasts.
5. Top with sliced avocado, salt, pepper, and olive oil. If you can't control yourself, toss on some finely chopped red onion as well.