Avocado Chimichurri Bruschetta

SHOP (Noshing for gatherings up to 6)

3 Lemons (for juicing)
3 Cloves Garlic minced
1/4 cup Cilantro chopped
1/4 cup Parsley chopped
1 small Shallot minced
3 Ripe Avocados
2 Small Baguettes
1 TSP Red Pepper Flakes
1 TSP Dried Oregano
Kosher Salt and Fresh Ground Black Pepper
1/2 cup Extra Virgin Olive Oil (plus some for brushing bread)
1 Tablespoon Capers
3 TBL Red Wine Vinegar

PREP (20 minutes)
Peel, Seed & Cube the Avocados
Mince Garlic, Chop Cilantro and Parsley
Juice Lemons
Whisk together Vinegar, Lemon Juice, Red Pepper Flakes, Oregano and finally the Olive Oil into a small bowl. 
Fold the dressing into the avocado cubes and let it rest. 
Salt & Pepper to taste.

ACTION (10 minutes)
Slice Baguettes on the diagonal to make Crostini 
Brush with Olive Oil
Salt and Pepper
Bake at 350 degrees or Grill until slightly browned
Serve with spoon for heaping avocado chunks onto Crostini