Avocado, Sopressata and Balsamic Glaze Bruschetta

(Ruffino)

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.

Cook Time:10 min

Prep Time:5 min

Total Time:15 min

Servings: 6

Ingredients:

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

Preparation:

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

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

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

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