Roasted Tomato, Avocado and Fresh Mozzarella Crostini
Recipes Appetizers Bread Meal ideas Vegetarian
Description
Serve this vegetarian crostini as an appetizer or a light lunch. It's made with simple ingredients but it is big on flavor.
Ingredients
2 vine-ripened tomatoes, cut into 1/4-inch slices
1/4 c. extra-virgin olive oil, divided
sea salt, to taste
freshly ground black pepper, to taste
2 T. butter
8 pieces baguette, sliced diagonally
1 clove garlic, halved
8 oz. fresh Mozzarella cheese, cut into 8 thin slices
1 large avocado, halved, pitted and thinly sliced
freshly squeezed juice of 1/2 small lemon
1/4 c. roughly chopped fresh dill
pinch flaked salt
Directions
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Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Arrange tomato slices on prepared baking sheet; top with about 3 T. olive oil, sea salt and pepper.
Roast until tomatoes are wilted, wrinkly and scorched in some places, about 20 - 30 minutes; set aside to cool.
Heat butter in a large skillet over medium heat; place bread slices in the skillet; cook until crisp and golden in parts, 2 - 3 minutes per side. Remove bread from skillet; rub garlic onto each slice; sprinkle sea salt over bread.
Layer Mozzarella cheese on the toasted bread; top with avocado slices; sprinkle sea salt over avocado; squeeze lemon juice over the top; top with roasted tomatoes and dill. Drizzle remaining 1 T. olive oil over crostini; sprinkle with flaked salt.
8 servings.