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