1 slice 3/4"-thick country bread

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1/2 tsp. Extra virgin olive oil

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1/2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced

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1/8 kosher salt

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1/4 cup fennel, thinly sliced

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1 1/2 Tbsp. Italian parsley

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1/2 lemon, juiced

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2 slices prosciutto

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1 Medjool date, thinly sliced

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1 oz. manchego cheese, finely grated

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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.