Avocado, Sopressata and Balsamic Glaze Bruschetta

Ruffino Bruschetta Board by Noble Goods with Avocado Sopressata and Balsamic Glaze Bruschetta1.jpg


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This Avocado, Sopressata and Balsamic Glaze Bruschetta by Ruffino is a perfect appetizer to serve at your next gathering, with it's savory and sweet combination. Pair it with Ruffino Riserva Ducale Chianti Classico 2012 for a complete experiece.


  • 6 slices Rustic sourdough bread (½ inch thick)
  • 2 Avocados
  • 2 ounce Sopressata thinly sliced
  • 1 1/2 cup Cherry tomatoes, quartered
  • 2 tablespoon Balsamic vinegar glaze
  • Sea salt
  • Olive oil


Step 1:

  • Brush bread slices with olive oil and grill or toast as desired

Step 2:

  • Julienne the slices of sopressata and saute in a pan over medium heat until it becomes crispy

Step 3:

  • Slice avocados in half and remove seeds. Peel the skin off each of the four halves and thinly chop each half. Top each piece of grilled or toasted bread with 1/3 of an avocado and 2 or 3 tbsp of quartered tomatoes

Step 4:

  • Drizzle each piece of bread with balsamic glaze and sprinkle with the sopressata and top off with sea salt if desired