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Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

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Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

  • Medium

Directions

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Ingredients :

  • 2 vine-ripened tomatoes
  • cut into 1/4-inch slices
  • ¼ cup extra-virgin olive oil
  • divided
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 8 diagonally sliced pieces 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 salt

Methods :

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
  • Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
  • Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
  • Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
  • Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

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