Smashed Avocado Crostini
1 french or rustic loaf of bread
2 garlic cloves, peeled and halved
1 c. feta cheese
6 ripe avocados, pitted and scooped out
2 small lemons, juice and rind
1-1.75 oz. package micro greens (Trader Joes)
1 package fresh edemane beans (Trader Joes)
2 Tbsp. Extra virgin olive oil
1 Tbsp. champagne vinegar
salt and pepper
Preheat oven to 425 F. Cut French bread to ½ inch slices. Lay them down on a rimmed baking sheet. Drizzle olive oil on the bread. Bake for 10 minutes.
With a garlic half using the cut side, rub on to each slice of bread generously. You will need 2-4 halves. Top with about 1-1 ½ Tbsp. of feta cheese. Place back in the oven for 10 more minutes. Set aside.
In a medium bowl, place the avocados, juice of two small lemons, 1 tsp. salt and pepper to taste. Smash together leaving small chunks.
In a separate mixing bowl, combine the micro greens, edemane beans, 2 Tbsp. olive oil, 1 Tbsp. champagne vinegar, ¼ tsp. salt, zest of one small lemon and pepper to taste. Combine well.
Top each feta cheese toast with a mound of the avocado. Top the avocado with the microgreen/ edemane mixture. Serve.