Pair with Reds

Avocado & Sopressata Bruschetta


  • 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

  • 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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