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4 oz. The Perfect Purée Blackberry Puree, thawed |
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1 slice Dave’s Killer Bread Thin Sliced Organic Good Seed |
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1/2 avocado |
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1 garlic clove, minced |
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Sonoma Harvest Fresh Garlic Oil |
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Kirkland Signature Aged Balsamic Vinegar of Modena |
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Cherry tomatoes, cut in half lengthwise |
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Alfalfa sprouts |
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Crushed red pepper flakes |
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Salt and pepper to taste |
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| Method: |
| 1. |
Preheat Convection oven to 375F. |
| 2. |
Mince garlic and combine with garlic oil (or sub any olive oil of choice) and set aside. |
| 3. |
Place the bread on a baking sheet, spaced evenly, lightly brush the bread with the garlic oil and toast in the oven for about 6 minutes or until golden brown or desired. |
| 4. |
Remove toast from the oven and set aside to cool. |
| 5. |
Meanwhile slice the avocados in half removing the pits. |
| 6. |
Spoon The Perfect Purée Blackberry Puree into a bowl and whisk together with Balsamic vinegar until desired consistency and taste. |
| 7. |
Once toast is cool, scoop 1/2 of an avocado onto a slice of toast and smash lightly with a fork. |
| 6. |
Sprinkle with crushed red pepper and salt and pepper to taste. |
| 7. |
Top with alfalfa sprouts, 3 to 4 halved cherry tomatoes and drizzle with Blackberry Balsamic. |
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