California Avocado Toast with Prosciutto, Fennel and Medjool Date

Serves: 1


1 slice 3/4"-thick country bread
1/2 tsp. Extra virgin olive oil
1/2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced
1/8 kosher salt
1/4 cup fennel, thinly sliced
1 1/2 Tbsp. Italian parsley
1/2 lemon, juiced
2 slices prosciutto
1 Medjool date, thinly sliced
1 oz. manchego cheese, finely grated

*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