Butter toasted bread, creamy avocado and fresh mozzarella, all topped with sweet, tangy roasted tomatoes, torn basil and a squeeze of fresh lemon. All of its parts add up to one very delicious sandwich!
Roasted Tomato Caprese with
1 large tomato or 1 pint cherry
tomatoes (I used some of both)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 tablespoon butter
3 thick slices of country bread
1 garlic clove
1/2 avocado, peeled and sliced
Fresh mozzarella, sliced thin
Preheat oven to 325 degrees F.
Cut the large tomato into
1/4-inch slices. Lay on a parchment lined baking sheet and drizzle with
olive oil. Sprinkle with the salt. If using the cherry tomatoes,
toss them with the olive oil and salt and lay them in a single layer on a
parchment lined baking sheet.
Roast for 1 to 1 1/2 hours until
wilted, wrinkly and caramelized in parts. When the tomatoes have roasted,
remove from the oven and set aside to cool.
In a large skillet over medium
heat, add the butter to melt. Place the pieces of bread in the pan and
cook unitl crisp and golden. about 3-4 minutes per side. Remove the
bread from the pan and let cool.
Once cool assemble the open
faced sandwiches. Avocado slices line the bottom, next the fresh
mozzarella. Add a small pile of roasted tomatoes on top and finish with
torn basil leaves, a squeeze of fresh lemon and a sprinkle of flaky salt.
Recipe from Not