Eatin' Herbs

Avocado Burchetta

Ø  1 ripe avocado

Ø  1/2 cup each, oven roasted tomatoes,  red and yellow peppers

Ø  1/4 cup pitted kalamata olives, chopped

Ø  1/4 cup fresh chopped basil

Ø  Drizzle of olive oil, salt and pepper to taste

Ø  1 baguette

Dice the avocado and set aside. Toss the tomatoes, peppers, olives & basil together. Add avocado and mix very lightly not to break up the avocado too much. Add salt, pepper and the drizzle of olive oil over the mix. Slice the baguette and lightly toast the slices under the broiler. Serve warm.