INSTRUCTIONS

1.Preheat the oven to 392°F top/bottom heat (356°F convection). Thinly slice the chili pepper crosswise. Peel the avocado and remove the pit, then slice the avocado. Drizzle with lime juice and season with a bit of salt and pepper. Set aside.

2.Slice the Fiorella DI TOMINO.

3.Spread the pita with 1 tbsp. each of black cherry jam, then top with Fiorella DI TOMINO. Bake for approximately 10 to 12 minutes, until the edges of the pita bread are nice and brown.

4.Remove pita from the oven and top with avocado slices. Garnish with cilantro and chili pepper.