THIS RECIPE SERVES 2 PEOPLE - easily doubled
Cut all of the baguette about 1/4" thick and lightly toast. Set aside.
In a small bowl, combine the oil, onion, dijon, lemon juice and parsley along with the vegan worcestershire.
Season with salt and pepper.
Finely dice and pat some of the moisture from the tomatoes. Toss with capers.
Dice the avocado and lightly toss with some of the marinade.
Place a round cookie or biscuit cutter into position on your serving plate.
Lightly press the avocado mixture into the bottom of the cutter.
Top with the tomato/caper mixture.
Arrange the sliced toast around the plate and garnish with lemon wedges and parsley.
Remove the cutter by lifting straight up using a spoon to help if necessary.
Season with additional salt if desired.