INGREDIENTS
8 ozs
bread
2 tbsps
butter
2 tbsps
olive oil
5 cloves
garlic or
2
avocados
1 serving
salt and pepper
1 serving
pepper flakes
1 serving
prosciutto
1 oz
m zarella pearls
1 serving
sun-dried tomatoes patted
1 serving
pine nuts
1 serving
rosemary
1 serving
parsley
1 leaves
basil chiffonade
1 serving
balsamic glaze