Name: Roasted Tomato, Avocado, and Fresh Mozzarella Crostini
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Vine-ripened tomatoes, cut into 1/4-inch slices - 2; Extra-virgin olive oil, divided - ¼ cup; Sea salt and freshly ground black pepper to taste - ¼ cup; Butter - 2 tablespoons; Diagonally sliced pieces baguette - 8; Garlic, halved - 1 clove; Fresh mozzarella cheese, cut into 8 thin slices - 8 ounces; Avocado - halved, pitted, and thinly sliced - 1 large; Lemon - ½ small; Roughly chopped fresh dill - ¼ cup; Flaked salt - 1 pinch

Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

1. Vine-ripened tomatoes, cut into 1/4-inch slices - 2

2. Extra-virgin olive oil, divided - ¼ cup

3. Sea salt and freshly ground black pepper to taste - ¼ cup

4. Butter - 2 tablespoons

5. Diagonally sliced pieces baguette - 8

6. Garlic, halved - 1 clove

7. Fresh mozzarella cheese, cut into 8 thin slices - 8 ounces

8. Avocado - halved, pitted, and thinly sliced - 1 large

9. Lemon - ½ small

10. Roughly chopped fresh dill - ¼ cup

11. Flaked salt - 1 pinch

How to cook deliciously - Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

1. Stage

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

2. Stage

Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.

3. Stage

Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.

4. Stage

Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.

5. Stage

Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.

6. Stage

Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.