Avocado Chimichurri Bruschetta

Got this from the VT Feb. 2007 magazine.

2 Tbs. lemon juice
2 Tbs. red wine vinegar
3 cloves garlic, minced (1 Tbs.)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp black pepper
14/ cup olive oil
1/4 cup chopped cilantro
1/4 cup fresh parsley (skipped this, didn't have any)
2 avocados, peeled, pitted, and cubed
6 1/2-inch-thick slices whole-grain or ciabatta bread

Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.