1 (9-inch) refrigerated ready-to-unroll pie crust

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4 oz. whipped reduced fat cream cheese

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1 tsp. Skim milk

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3 Tbsp. fresh basil, chopped

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1 ripe, Fresh California avocado, peeled and sliced

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5 red cherry tomatoes, cut in half

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5 yellow cherry tomatoes, cut in half

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1 tsp. Garlic and Herb seasoning

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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.