Yield: 4

  • 1/2 large loaf whole wheat ciabatta (sliced lengthwise from full loaf)
  • 6 tbsp. U.S. butter
  • 3 tbsp. minced garlic (divided)
  • As needed Kosher salt & pepper
  • 4 cups fresh U.S. spinach
  • 1 U.S. lemon, juiced
  • 1 tbsp. grapeseed or olive oil (divided)
  • 1 cup U.S. halved cherry tomatoes
  • 1 U.S. yellow pepper, stem, seeds and membrane removed, sliced
  • 1 ripe, Fresh U.S. California Avocados, seeded and peeled
  • As needed red pepper, optional
  • As needed balsamic Reduction/Glaze


  1. Preheat oven to 400 degrees F.
  2. Melt butter; add in 2/3 of the garlic, season with salt and pepper, stir and set aside.
  3. Place bread onto baking sheet and liberally brush it with garlic butter. Set aside.
  4. In a small skillet, sauté 2 tsp. oil and remaining garlic for 1 minute; add in spinach and stir just until spinach begins to wilt. Remove from heat, squeeze a few drops of lemon juice, stir and spread it over-top of prepared bread.
  5. In same pan, add tomatoes and peppers; sauté for 2 minutes. Place atop the spinach-topped bread, season with salt and pepper (and red pepper for some heat).
  6. Bake for 10-12 minutes. While the bread bakes, cut avocado into bite-sized chunks.
  7. Toss avocado with 1 tsp. oil, salt, red pepper, a small squeeze of fresh lemon juice and toss.
  8. Top baked garlic bread with avocado and drizzle with balsamic reduction/glaze.