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6 slices rustic sourdough bread (1/2 inch thick)
2 oz sopressata thinly sliced
2 Tbsp balsamic vinegar glaze
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. Drain on off excess oil on a paper towel. Slice avocados in half and remove seeds. Peel the skin off each of the four halves and thinly slice each half. Top each piece of grilled or toasted bread with 1/3 of an avocado. Drizzle each piece of bread with balsamic glaze and sprinkle with the sopressata and top off with sea salt if desired.