Roasted Tomato, Avocado and Mozzarella Crostini
59 minutes
Roasted tomatoes, fresh mozzarella and avocado are layered on toasted bread in this quick and easy crostini recipe everyone will love.
Julie Hubert
2 people made this
Ingredients
Serves: 8
- 2 ripe tomatoes, cut into thin slices
- 4 tablespoons extra-virgin olive oil, divided
- sea salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 8 diagonally sliced pieces of baguette
- 1 clove garlic, halved
- 225g fresh mozzarella cheese, cut into 8 thin slices
- 1 large avocado - halved, pitted and thinly sliced
- 1/2 small lemon
- 10g roughly chopped fresh dill
- 1 pinch flaked salt
Directions
Preparation:30min ›
Cook:29min ›
Ready in:59min
- Preheat oven to 230 degrees C. Line a baking tray with baking paper.
- Arrange tomato slices on the baking tray 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 pan over medium heat. Place bread slices in the pan and cook until crisp and golden in parts, 2 to 3 minutes per side.
- Remove bread from pan 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 fresh dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.
