Turkey & Avocado Bruschetta Toast

Ingredients:
​8 ounces JENNIE-O® All Natural Slow Roasted Dark Turkey, #8190-16
1 loaf rustic bread or baguette, sliced 1/2 inch thick
1/4 cup extra virgin olive oil, divided
1 clove garlic, peeled 
1 clove garlic, finely minced or crushed 
1 Roma tomato, diced or 1/2 cup quartered cherry tomatoes 
1 large avocado, peeled, seeded and diced
1 tablespoon white balsamic vinegar
1/4 teaspoon sea salt
1/4 cup sliced basil 
1 Persian cucumber, diced (optional) 

Instructions:

1. Preheat convection oven to 375°F. 
2. Remove turkey from bag and shred with fingers. 
3. Place pan in oven and cook until turkey is warmed through to 140°F as measured by a meat thermometer. Remove from oven and keep warm. 
4. Preheat the broiler. 
5. Place the bread slices on a cookie sheet and brush with a little olive oil. 
6. Toast until golden brown. 
7. Slice one garlic clove in half and rub over the warm toast. 
8. In a medium bowl, combine 1 tablespoon olive oil, minced garlic, tomato, avocado, white balsamic, salt, basil, and cucumber. 
9. Serve the toasted bread with turkey and avocado bruschetta.

Recipe and photo courtesy of Jennie-O