Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves
Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com
1 clove of garlic, sliced in half; press or grate one half
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado, halved, pitted, and mashed
1 teaspoon of fresh lemon juice
1 teaspoon dried oregano
¼ cup roughly chopped fresh basil
1 pinch flaked sea salt
Process
Heat the butter in a large skillet over medium heat. Add bread slices to the 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 half on each slice. Sprinkle with a pinch of dried oregano.
Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.
Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.
Version #1
Classic Caprese layered salad
INGREDIENTS
Fresh Spinach, or arugula (optional)
4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
6 ounces of fresh mozzarella cheese, sliced
1 bunch of fresh basil, rinsed and pulled apart into individual leaves
PROCESS
Line a plate or platter with washed spinach leaves, stems removed.
Arrange the tomato slices on top of the spinach
Sprinkle with ½ teaspoon of kosher or sea salt
Layer half of the basil ribbons on top of the tomatoes
Layer the mozzarella cheese on top of the basil
Sprinkle remaining basil on top of the cheese
Pour the Balsamic vinegarette on top of layers
Serve at room temperature
Balsamic Vinegarette
2 Tablespoons of extra-virgin olive oil
2 Tablespoons of good balsamic vinegar
2 cloves of garlic sliced into slivers or grated
½ teaspoon of cracked pepper
1 teaspoon Kosher or Sea salt, divided
In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.
Version #2
Chopped Tossed Salad
A vibrant spinach salad with cherry tomatoes, mozzarella balls, and balsamic drizzle
Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.
Version #3
A delicious caprese sandwich served with a fresh salad and balsamic drizzle
Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.
Version #4
Caprese Skewers
Fresh Caprese skewers with cherry tomatoes, mozzarella, and basil drizzled in balsamic glaze.
Ingredients
Small wooden skewers (or toothpicks)
Grape tomatoes
Fresh mozzarella cheese pearls
Fresh basil leaves
1 tablespoon Extra Virgin Olive Oil
1 teaspoon of Balsamic Glaze
Sea salt (to taste)
Cracked black pepper
Process
Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
Finish with a pinch of sea salt and cracked black pepper.
Version #5
Caprese Eggs Benedict
Delicious poached eggs with pesto on toast and fresh tomato slices
Ingredients
1 tablespoon distilled white vinegar
1 ounce of mozzarella cheese, sliced into 4 pieces
Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
Cook in a toaster oven until cheese softens and the English muffin has toasted.
Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.
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