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seasonal recipe

Recipe for avocado and prosciutto toasts with arugula salad

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Open-faced sandwiches make a fine midweek meal, or use them as the first course for a more elaborate dinner. On these toasted pieces of baguette, the topping is mashed avocado and prosciutto, the accompaniment a peppery arugula salad with lemon vinaigrette.

TOASTS

1long baguette
2tablespoons olive oil
2avocados
Salt and black pepper to taste
Pinch of crushed red pepper
12thin slices prosciutto
4scallions, finely sliced

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1. Turn on the broiler. Have on hand a rimmed baking sheet.

2. Halve the baguette lengthwise, and cut each half crosswise into 4 pieces to make 8 total. Brush the cut sides with olive oil and place under the broiler. Watching the toasts carefully, toast them for 2 to 3 minutes or until golden.

3. In a bowl with a fork, mash the avocados with salt, black pepper, and a pinch of crushed red pepper. Spread the avocado over the baguette pieces. Cut the prosciutto in half and lay 3 pieces of the prosciutto on top. Sprinkle with scallions.

SALAD

Juice of 2 lemons
Salt and pepper, to taste
2tablespoons olive oil
¼onion, finely chopped
5ounces baby arugula

1. In a bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil.

2. Stir in the onion. Toss with arugula.

Sydney Oland

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