Nut Bread with Avocado Spread
Thread the bread slices onto wooden skewers and cook on both sides on the hot grill until golden brown.
Meanwhile, cut the avocado in half, remove the pit, peel and coarsely chop. Rinse, trim and thinly slice the spring onions. Rinse the basil, shake dry, pluck off the leaves and puree with avocado, 2/3 of the scallions, the acerola juice and the cream cheese. Season with salt, pepper and lemon juice. Spread on the toasted slices of bread and serve garnished with the remaining scallions.