115-ounce can cannellinior small white beans, drained and rinsed
Preheat the oven to 350°F.
To make the gremolata, in a small bowl (or a mini food processor) combine the parsley, lemon zest, garlic, salt and pepper.
Slice the baguette on the diagonal into about 24 to 30 ½-inch slices, so that you get more surface area for each slice. Brush olive oil on one side of each slice of bread, arrange them on a baking sheet, and sprinkle them with salt. Bake for 6 to 8 minutes, until the bread is lightly toasted. The crostini will firm up a bit as they cool, so don't over bake them.
While the crostini bake, slice the avocados in half lengthwise, and remove the pit. Use a knife to cross-hatch cut the avocado into small dice right in its skin. Gently scoop the small cubes of avocado into a medium-sized bowl. Add the beans, 2 tablespoons olive oil, gremolata, and season with salt and pepper. Stir to blend. Top the crostini with the avocado-bean mixture, heaping it onto the toasts.
The fork in the road part come in the form of a bright parsley gremolata, which may even be appealing to younger or more timid palates. If not, the pared down combination of the creamy topping and the crunchy toast makes for a good rustic chomp. If you want all of the crostini to be seasoned up, double the amount of the gremolata.Originally published on The Huffington Post.