California Avocado and Tomato Panzanella Salad

1. Pre-heat oven to 425º
2. To toast the croutons, place the bite-sized pieces of bread on a baking sheet, sprinkle the garlic powder and drizzle 3 Tbsp. of olive oil. Toss well and toast in the oven until crispy, about 7 minutes.
3. While the croutons are toasting, make the basil vinaigrette by blending together olive oil, shallot, basil, red pepper, garlic clove and vinegar until smooth.
4. Add salt and pepper to taste, set aside. Take croutons out of the oven.
5. Assemble the salad by layering the tomatoes, croutons, avocado and ricotta on a platter.
6. Drizzle with the basil vinaigrette and serve.

Serving Suggestion: Serve as an appetizer with some additional bread. Beverage Pairing: Pair with your white wine of choice or a light beer.