Pair with Reds
Avocado & Sopressata Bruschetta
Ingredients
- 6 slices rustic sourdough bread (1/2 inch thick)
- 2 avocados
- 2 oz sopressata thinly sliced
- 2 Tbsp balsamic vinegar glaze
- Sea salt
- Olive oil
Instructions
- Brush bread slices with olive oil and grill or toast as desired.
- Julienne the slices of sopressata and saute in a pan over medium heat until it becomes crispy.
- Drain on off excess oil on a paper towel.
- Slice avocados in half and remove seeds.
- Peel the skin off each of the four halves and thinly slice each half.
- Top each piece of grilled or toasted bread with 1/3 of an avocado.
- Drizzle each piece of bread with balsamic glaze and sprinkle with the sopressata and top off with sea salt if desired.
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