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
Ingredients
- 8 oven-roasted tomato slices
- 2 tablespoons of extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons of butter
- 8 slices (diagonally sliced) of a baguette
- 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.
Kitchen Moxy 