5 slices rustic crusty bread torn into bite-sized pieces

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1 tsp. garlic powder

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1/2 cup and 3 Tbsp. olive oil per 2 servings divided

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1 small shallot roughly chopped

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2 cups fresh basil

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1/4 tsp. crushed red pepper

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1 clove garlic peeled

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2 Tbsp. red wine vinegar

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1/2 tsp. salt, divided to taste

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1/2 tsp. pepper, divided to taste

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5 large heirloom tomatoes sliced

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1 ripe, Fresh California Avocado seeded, peeled, sliced

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4 oz. vegan ricotta cheese

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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.