Description
As if roasted tomatoes aren’t enough, the mashed avocado in this caprese avocado toast is mixed with pesto. It’s finished with flaky sea salt & freshly ground pepper.
Ingredients
- For tomatoes
- 3–4 medium tomatoes, sliced 1/4-inch thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For toast
- 6 slices crusty artisan bread
- Olive oil
- 2 ripe avocados
- 2 tablespoons basil pesto
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces ball fresh mozzarella, sliced
- Basil leaves
- Flaky sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Arrange the tomatoes without overlapping in a single layer on the sheet pan, Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast the tomatoes until they are wrinkled but still juicy, about 25-30 minutes.
- Place the bread on another sheet pan. Drizzle with olive oil. Warm the bread in the oven until it is lightly golden and toasted, about 8-10 minutes.
- Halve the avocadoes lengthwise and remove the pits with a spoon. Scoop out the flesh and mash it with the pesto, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper.
- Spread the avocado on the toast. Top with the roasted tomatoes, mozzarella and basil. Sprinkle with flaky sea salt and freshly ground black pepper.
My oh my ! With you all the way Paige ! 🙂
★★★★★
I can’t wait to try all your recipes
★★★★★