Guacamole with Camelina Crostinis
Pre-heat the oven to 350F. Slice the baguette thin and spread evenly onto a sheet pan. Drizzle Camelina Oil over the baguette slices, season with salt and pepper, then toast them in the oven to golden brown (about 10 minutes). Cool before serving.
Remove the seed and scrape the avocado out of its peel into a bowl. Add the lime juice, camelina oil and crushed garlic; then mash together to desired consistency. Mix in the pepper and red onion. Season with salt and pepper.