Roasted Tomato, Avocado, and Fresh Mozzarella Crostini
Ingredients
- 2 vine-ripened tomatoes, cut into 1/4-inch slices
- ¼ cup extra-virgin olive oil, divided
- salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 8 slices (diagonally sliced) baguette
- 1 clove garlic, halved
- 8 ounces fresh mozzarella cheese, cut into 8 thin slices
- 1 large avocado, halved, pitted, and thinly sliced
- ½ small lemon
- ¼ cup roughly chopped fresh dill
- 1 pinch flaked sea salt
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Arrange tomato slices on the prepared baking sheet; top with 3 tablespoons oil, salt, and black pepper.
- Roast in the preheated oven until tomatoes wilted, wrinkly, and scorched in places, 25 to 30 minutes. Set aside to cool.
- Heat butter in a large skillet over medium heat. Add bread slices to skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
- Transfer crostini to a work surface; rub garlic on each slice and sprinkle with salt.
- Divide mozzarella among crostini; top with avocado, salt, squeeze of lemon, tomato, and dill. Drizzle remaining 1 tablespoon oil over crostini; sprinkle with flaked salt.
Source
Original recipe: View Original