Wild Smoked Salmon and Avocado Crostini with Olio Nuovo Favolosa

INGREDIENTS:

• 1 fresh, sweet baguette, sliced into 1/2″ slices on the diagonal
• 12 oz. thinly sliced wild smoked salmon
• 3 ripe avocados, sliced thinly
• 1 small red onion, sliced very thinly
• 1 large garlic clove cut in half
• 2 tablespoons fresh squeezed lemon juice
• 1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
• pinch of sea salt
• fresh ground pepper
• 1/4 cup flat leaf parsley, coarsely chopped

Directions:

• Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. 
• Add the thinly sliced onions and toss to coat and set aside.   
• Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  
• With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa.
• Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
• While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  
• Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  
• Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.