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Caprese and Avocado on Toast

Caprese and Avocado on Toast

I have been seeing these toasts on a lot of different food blogs lately so I decided to finally try making them for lunch on Sunday. My husband and I thought they were AMAZING! What’s better than creamy avocado on garlicky toast topped with heirloom tomatoes, fresh basil, mozzarella, and a balsamic glaze? I have seriously been craving this toast ever since and can’t wait to make it again. This caprese and avocado on toast is a must-try recipe!

Caprese and Avocado on Toast

How to Make Caprese and Avocado on Toast

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the bread on the baking sheet and into the oven to bake, flipping halfway through, for about 7-10 minutes, or until golden brown and crisp.

Rub the clove of garlic lightly over the top of each toast. Spread some avocado over the toast followed by crushed red pepper flakes and sea salt, to taste. Top with tomato, mozzarella, and basil leaves. Season with freshly cracked pepper, to taste then drizzle the top with balsamic glaze. Serve immediately. Enjoy.

Caprese and Avocado on Toast

 

 

Caprese and Avocado on Toast

 

Yield: 2

Total Time: 10 minutes

Ingredients:

2 pieces of French bread
1 clove of garlic
1 avocado
Crushed red pepper flakes, to taste
Sea salt, to taste
Handful of baby heirloom tomatoes & grape tomatoes, halved
Mozzarella, cut into bits
Fresh basil leaves
Freshly cracked black pepper, to taste
Balsamic glaze

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the bread on the baking sheet and into the oven to bake, flipping halfway through, for about 7-10 minutes, or until golden brown and crisp.

Rub the clove of garlic lightly over the top of each toast. Spread some avocado over the toast followed by crushed red pepper flakes and sea salt, to taste. Top with tomato, mozzarella, and basil leaves. Season with freshly cracked pepper, to taste then drizzle the top with balsamic glaze. Serve immediately. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

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10 Comments

  1. Now there’s a lunch I could really get into! Brilliant idea, Pam. I made a fairly salty Italian Bread on Saturday, and it was great toasted under the broiler for a couple of minutes, so it would be wonderful with your ingredients atop it.