Avocado Chimichurri Bruschetta RecipeThis delightfully fresh tasting recipe gets made at JoAnne's house and all the BeLiteWeight group functions. It's a different twist on a classic brushetta and totally different than guacamole. It's like a confused version of both. We invite you to try it because it's one of our all time favorites and it's even better the next day after the flavors have more time to blend together!

2 Tbs. lemon juice
2 Tbs. red wine vinegar
3 cloves garlic, minced (about 1 Tbs.)
3/4 tsp. salt
1/2 tsp red pepper flakes
1/2 tsp. dried oregano
1/4 tsp ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley (we prefer the flat leaf variety)
2 avocados, peeled, pitted, and cubed
6 – 1/2 inch thick slices of bread, toasted (or whatever you choose to scoop and eat with. We use corn chips or crackers)

1. Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano and black pepper in a small bowl.
2. Whisk in oil, then stir in cilantro and parsley.
3. Fold in the avocado cubes. (Hint: try to not stir too much and leave the cubes as intact as possible)
4. Spoon avocado mixture onto toast slices, and serve. Alternatley just put out as a dip for crackers, chips, toast, or even vegetables.