Can be prepared in less than 45 minutes.

　　

Ingredients

Serves 8

　　a 16- to-18 inch ficelle (very thin French bread)

　　about 1/4 cup olive oil

　　2 ripe avocados (preferably California)

　　2 tablespoons diced onion

　　1 1/2 tablespoons fresh lemon juice

　　1 garlic clove, chopped

　　3/4 teaspoon ground cumin

　　

Step 1

Cut bread diagonally into 1/4-inch-thick slices and brush both sides of each slice with oil.

　　

Step 2

Prepare grill (or preheat oven).

　　

Step 3

Grill bread in batches on a rack set 5 to 6 inches over glowing coals, turning it, until toasted on both sides, about 3 minutes. (Alternatively, bread may be toasted in batches on a baking sheet in a 350°F. oven until crisp, 10 to 12 minutes.) Grilled bread may be made 1 week ahead and cooled completely before keeping in an airtight container at room temperature.

　　

Step 4

Halve avocados and discard pits. Spoon flesh into a food processor. Add remaining ingredients and blend just until smooth. Guacamole "butter" may be made 1 day ahead and chilled, its surface covered with plastic wrap.

　　

Step 5

Serve bread topped with dollops of guacamole "butter."