1 to 2 ripe Fresh California Avocados, seeded and peeled

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1/2 lb. Roma tomatoes, sliced lengthwise and diced

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1/4 cup diced red onion

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2 Tbsp. olive oil

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1 Tbsp. chopped fresh basil leaves, plus additional for garnish

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1 to 2 medium cloves garlic, minced

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As needed Freshly ground pepper and salt, to taste

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1 sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.