Ingredients
Units
Scale
Toppings
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- 5 oz Cherry Tomatoes (sliced into thirds)
- 1 Tablespoon fresh Parsley (coarsely chopped)
- 1 teaspoon fresh Oregano (coarsely chopped)
- 1 Tablespoon fresh Basil (fresh Basil thinly Sliced – 1/2 will go on top at the end)
- 1/4 teaspoon sea salt (freshly ground )
- 1/4 teaspoon black pepper (freshly ground )
- 1 avocado
- 8 oz fresh mozzarella
“Toast”
- 1 Baguette (sliced in diagonals)
- 3 Tablespoon Extra Virgin Olive Oil
- 1 large Garlic Clove (depending on the size of your clove you may need more)
Instructions
- Start by whisking the Extra Virgin Olive Oil, Balsamic Vinegar, Salt & Pepper together into a dressing. Add the Cherry Tomatoes, about 1/2 of the Basil, parsley (I like to use a mixture of flat-leaf and curly-leaf), and oregano. Mix together.
- Let that sit. While you start the rest.
- Begin with a cast iron pan and turn the burner to medium heat. While the pan is heating, slice the baguette on a diagonal and brush all the slices with Extra Virgin Olive Oil on both sides. Place the bread on the pan for about 3-5 minutes until the side down is crisped and lightly browned then flip over to brown the other side. While the bread is browning, take a garlic clove and cut the bottom so that you can rub the garlic on the bread when it comes off the pan. Now would also be a good time to pre-heat the oven to 350°F.
- When the other side is browned, take the bread off the pan and begin to rub the garlic on the side that was most recently browned (this causes the garlic to “melt” onto the bread making it garlic flavor “stick” to it). Be careful, the slices are hot.
- Once all the slices have been rubbed add the next batch of bread to the pan. While these are browning thinly slice the avocado and place the slices on the bread that already has the garlic on it. Continue this rotation on flipping the bread, rubbing with garlic, and placing the avocado until all are done.
- Once all the bread is done and has avocado on it, add 2 tomato slices per crostini. (save the dressing for the end)
- Then slice and place the fresh mozzarella cheese. See the plan ones at the bottom (those are basically mini cheese garlic bread and our favorite as well for my family with pasta).
- Once all the cheese is topped, place in the oven for about 8-10 min or when the cheese is melted and lightly browned.
- Take out of the oven, drizzle with the reserved dressing, and top with the other 1/2 of the basil you set aside way at the beginning.
- Plate and serve.
Notes
*Servings Vary
The number of people it will serve varies, depending on if this is an appetizer or a meal.
Can be a no-bake
Grill the bread instead of using a skillet and place all ingredients on and enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner, lunch
- Cuisine: American, Italian-American
Nutrition
- Calories: 648
- Sugar: 7
- Sodium: 900
- Fat: 46
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 45