Avocado Tartines

As most of you are aware, yesterday was the Super Bowl (go Giants!). According to ABC news and the California Avocado Commission (yes, they are so delicious, they get their own commission), about 40 million pounds of avocado will be consumed. That's a lot of guac! I thought I'd try something slightly different from the traditional guacamole. (Don't get me wrong, I'm known to polish off a bowl of guac like my life depended on it.)  *Thanks Matt for taking the great picture!

1 loaf baguette, sliced about 1/2 inch thick

2 tablespoons extra virgin olive oil
2 avocados, peeled and pitted
1/4 lemon, peeled and seeded
2 dashes of Worcestershire sauce
2 tablespoons green onions, chopped
6 ounces cream cheese, at room temperature

Salt and pepper
2 tomatoes, sliced thinly
Basil leaves, rolled and chopped

Place the slices of bread on a baking sheet. Drizzle with olive oil and bake at 400 degrees for 5 minutes, until lightly toasted.

Meanwhile, in a food processor, place the avocado, lemon, Worchestershire sauce, and green onions. Pulse until creamy. Add the cream cheese. Salt and pepper to taste.

Top the bread with the avocado mixture. Then place one slice of tomato on top of each one. Add a bit of basil to the top of the tomatoes.