| • | 4 oz. The Perfect Purée Blackberry Puree, thawed |
| • | 1 slice Dave’s Killer Bread Thin Sliced Organic Good Seed |
| • | 1/2 avocado |
| • | 1 garlic clove, minced |
| • | Sonoma Harvest Fresh Garlic Oil |
| • | Kirkland Signature Aged Balsamic Vinegar of Modena |
| • | Cherry tomatoes, cut in half lengthwise |
| • | Alfalfa sprouts |
| • | Crushed red pepper flakes |
| • | Salt and pepper to taste |
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| Method: |
| 1. | Preheat Convection oven to 375F. |
| 2. | Mince garlic and combine with garlic oil (or sub any olive oil of choice) and set aside. |
| 3. | Place the bread on a baking sheet, spaced evenly, lightly brush the bread with the garlic oil and toast in the oven for about 6 minutes or until golden brown or desired. |
| 4. | Remove toast from the oven and set aside to cool. |
| 5. | Meanwhile slice the avocados in half removing the pits. |
| 6. | Spoon The Perfect Purée Blackberry Puree into a bowl and whisk together with Balsamic vinegar until desired consistency and taste. |
| 7. | Once toast is cool, scoop 1/2 of an avocado onto a slice of toast and smash lightly with a fork. |
| 6. | Sprinkle with crushed red pepper and salt and pepper to taste. |
| 7. | Top with alfalfa sprouts, 3 to 4 halved cherry tomatoes and drizzle with Blackberry Balsamic. |
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