Ingredients 4 Servings
- 4 whole slices multigrain bread
- 1 tablespoon extra virgin olive oil
- 2 avocado, sliced
- 4 tablespoons of Barilla® Sun-Dried Tomato Pesto
- Sea salt, black pepper and Aleppo pepper
- Drizzle olive oil over bread and toast in the oven at 400°F until slightly crunchy. Cool down.
- Spread pesto over toasted bread.
- Add sliced avocado, top with a pinch of salt, pepper and Aleppo peppers to taste.