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Turkey & Avocado Bruschetta Toast

Serves: 4


  • To make the turkey: Preheat convection oven to 375°F. Remove turkey from bag and shred with fingers. 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.
  • Preheat the broiler. Place the bread slices on a cookie sheet and brush with a little olive oil. Toast until golden brown.
  • Slice one garlic clove in half and rub over the warm toast.
  • In a medium bowl, combine 1 tablespoon olive oil, minced garlic, tomato, avocado, white balsamic, salt, basil, and cucumber.
  • Serve the toasted bread with turkey and avocado bruschetta.


8  oz 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  Perusian Cucumber, diced (optional)