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2 roasted red bell peppers skin and seeds removed

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1/2 ripe, Fresh California Avocado seeded and peeled

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1/4 cup olive oil

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1/4 cup cashews

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2 Tbsp. white wine vinegar

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2 garlic cloves

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1 tsp. paprika

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1/2 tsp. salt

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1 egg

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California Avocado Romesco Sauce (see make ahead recipe above)

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1 slice of sourdough bread toasted

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1/2 ripe, Fresh California Avocado seeded, peeled and sliced

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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.