Avocado Chimichurri Bruschetta

My friend, Laurie, gave me this recipe from an old "Vegetarian Times."  It is FANTASTIC!  I took the completed product to a friends cocktail party and it was a hit!  No one would have known it was vegan if I hadn't told them.  I made it a couple of hours ahead.  The lemon juice in the recipe kept the avocados from turning brown.  It truly was fabulous!

Avocado Chimichurri Bruschetta

2 T. lemon juice
2 T. red wine vinegar
3 cloves garlic, minced
1/4 t. salt
1/2 t. red pepper flakes
1/2 t. dried oregano
1/4 t. ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley
2 avocados, peeled, pitted, and cubed
baguette, sliced and toasted

Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in bowl.  Whisk in oil, then stir in cilantro and parsley.  Fold in avocado cubes.  Spoon avocado mixture onto toast slices, and serve.

Serves 6