2 medium heirloom tomatoes or about 1 cup of cherry size (or a bit larger)

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1 small red onion thinly sliced

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4 large slices good quality artisan bread

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1 tsp. extra virgin olive oil

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8 oz. fresh mozzarella slice thin

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2 Tbsp. pesto

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1 Tbsp. extra virgin olive oil

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1 ripe, Fresh California Avocado seeded, peeled and cut into bite size slices

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Sesame seeds for garnish

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Fresh basil leaves thinly sliced if leaves are large for garnish

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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.