Caprese Avocado Toast
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.
Servings: 6 toasts
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.
Nutrition
Calories: 467kcal | Carbohydrates: 43g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 30mg | Sodium: 1258mg | Potassium: 579mg | Fiber: 7g | Sugar: 6g | Vitamin A: 968IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 3mg