Bruschetta with California Avocado and Basil

1. Thinly slice half of the avocados, then cut the slices in half crosswise. Reserve.
2. Dice the remaining avocado.
3. In medium bowl, lightly combine the diced avocado, tomatoes, onion, olive oil, basil, garlic, pepper and salt.
4. Top each slice of toasted bread with 2 or 3 of the reserved avocado slices. Top with about 1 heaping Tbsp. of the tomato-avocado mixture.
5. Garnish each with small leaf of basil, if desired.

Serving Suggestions:
By placing the sliced avocado on the toasted bread first the tomato-avocado mixture stays on the bread better and is deliciously moist. If you prefer a drier bruschetta omit half the avocado.

Also try the tomato-avocado mixture over pasta, rice, grilled chicken or beef.

Beverage Pairings:
Try with a glass of Merlot.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.