Roasted Tomato Caprese with Avocados

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 Avocado

1 large tomato or 1 pint cherry tomatoes (I used some of both)
1 tablespoon olive oil
1/4 teaspoon kosher salt
Fresh basil
1 tablespoon butter
3 thick slices of country bread
1 garlic clove
1/2 avocado, peeled and sliced thin
Fresh mozzarella, sliced thin
1/2 lemon

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 Without Salt