8 (1/8-in. thick) slices country bread

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2 Tbsp. Extra virgin olive oil

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1/2 tsp. sea salt

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4 grinds fresh pepper

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2 ripe Fresh California Avocados, peeled, seeded and quartered

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4 vine-ripened tomatoes, sliced

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4 Tbsp. Bacon Vinaigrette (see make-ahead recipe below)

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4 thick slices bacon, cut into short 1/16-in. thick pieces

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2 Tbsp. Extra virgin olive oil

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3 Tbsp. apple vinegar

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1/2 Tbsp. honey

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1/2 Tbsp. Dijon mustard

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As needed Salt, to taste

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As needed Freshly ground black pepper, to taste

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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.