2 quarter sections California Avocado Confit, warm (recipe follows)

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2 Tbsp. warm confit oil

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1 tsp. grated pecorino cheese

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2 tsp. black sesame seeds, toasted

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As needed black pepper

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1 pinch Maldon salt

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4 slices toasted baguette

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4 Fresh California Avocados*, peeled, quartered, seeded

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2 oz. sweet onion, finely minced

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3 cups Extra virgin olive oil

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1 1/2 cups avocado oil

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2 oz. black sesame seeds, toasted

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As needed Maldon salt

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1 whole garlic clove, crushed with knife

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As needed Ground black pepper, freshly ground

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As needed Grated pecorino

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32 toasted baguette slices, ½-inch thick

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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.