1 4"x4" square of ciabatta or foccacia bread

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1 roma tomato, sliced

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3 oz. fresh mozzarella, sliced

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1/4 Fresh California Avocado*, peeled, pitted and sliced

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2 Tbsp. fresh pesto

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2 Tbsp. prepared aioli

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4 fresh basil leaves

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As needed Balsamic vinegar, as needed

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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.