Summer is when avocados are at their peak.  This simple dish is a perfect way to let their buttery goodness shine.  Tip:  If your avocados are too firm, allow for them to sit for a day or two in a brown paper bag on your kitchen counter.  Ethylene gas produced by the avocados will get trapped inside bag and speed up their ripening time.  

2 medium-sized ripe avocados, peeled and cored
1/4 cup fresh-squeezed lemon juice
1 teaspoon red pepper flake
1 sprig fresh thyme, stem removed and leaves finely chopped
2 tablespoons finely chopped chives, plus several sprigs for garnish
Extra virgin olive oil
Kosher salt & freshly ground black pepper
1 French Baguette, sliced on the diagonal

Preheat the oven to 350°F.  Toss the sliced baguette with olive oil, salt and freshly ground black pepper.  Spread the bread out in a single layer on a cookie sheet and bake until golden brown and crispy.

 In the meantime, combine avocado, lemon juice, red pepper flake, thyme and about a tablespoon of extra virgin olive oil in a mixing bowl.  Using a masher or a fork, smash the avocado while incorporating the other ingredients.  Do not over mix – you want some chunks of avocado to remain in the mixture.  Add chives and season to taste with salt and pepper, and adjust oil levels for desired consistency. 

 To serve, spoon avocado mixture onto individual toasts.  Garnish with red pepper flake and two short sprigs of chive.