Blackberry Twilight Toast

Ricki Scales, Dawn Wachsning, Melanie Kern and Nadya Garcia

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
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.