Crispy French Bread with Avocado Spread

This Sunday we decided to make tasty sandwiches for lunch.  However, we also found that the bread and avocado spread would be good snacks by themselves.

Bread:
We bought 2 baguette style loaves of bread from whole foods, one white and one whole wheat.  You cut them open and separate the top from bottom, cut them in half, and then cut them in half again.  If this is for an appetizer, maybe cut them even smaller, into 4in pieces.

In a container, combine
1tbsp rosemary
1 cup olive oil
2 cloves garlic

Mix well, and allow to sit for at least 15 minutes to allow flavors to mix.

Using a spoon (or even better, a little brush), scoop up olive oil and brush it onto the inside part of the bread, as evenly as possible.  Divide it up between the pieces of bread.

Preheat the oven to 300 degrees.

Lay the prepared pieces of bread on baking trays, olive oil side up.
Cook until the edges are becoming crispy, 8-12 minutes.

Spread:
Mash 2 avocados in a bowl.  Add:
Crushed or finely chopped 2 cloves garlic
1/4 cup chopped cilantro
2 tsp lime juice
1tbsp Italian salad dressing
1/4 cup finely chopped red onion

Mix well.
For a spicy version, add 1 chopped jalapeño pepper.

Once the bread cools, put the spread on it.

I don't have any pictures yet.  Oh darn, I'll have to make it again. :P

Vegan Baking with Beth on Wednesday.  I'm making blueberry crisps.  Recipe was tested yesterday and was delicious.