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2 ripe, Fresh California Avocados halved, peeled and thinly sliced

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7 1/2 oz. Brie wedge

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11 slices Spanish Manchego

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8 oz. white cheddar cheese crumbled

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2 oz. sliced dry salami

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1 1/2 oz. sliced Soppressata pepper-garlic salami

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4 oz. salami secchi sliced

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1 (5.3-oz.) package of dried oranges

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2 bunches seedless red or purple grapes

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1 pt. raspberries

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1 cup olives

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1/2 cup whole peeled almonds

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1/4 cup honey

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15 crostini or pita crackers

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California Avocado Goat Cheese Dip with Crispy Prosciutto (see make-ahead recipe below)

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2 slices prosciutto

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1 ripe, Fresh California Avocado seeded, peeled and cubed

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4 oz. plain goat cheese

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2 Tbsp. chopped fresh chives

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2 Tbsp. chopped fresh basil

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1 Tbsp. chopped fresh parsley

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2 tsp. white balsamic vinegar

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1/8 tsp. sea salt or to taste

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1/8 tsp. pepper or 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.