INGREDIENTS
For Tomatoes:
- 3–4 medium tomatoes, sliced 1/4-inch thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Toast:
- 6 Cali’flour Foods Flatbreads
- Olive oil
- 2 ripe avocados
- 2 tablespoons basil pesto
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces ball fresh mozzarella, sliced
- Basil leaves
- Flaky sea salt and freshly ground black pepper
INSTRUCTIONS
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Arrange the tomatoes without overlapping in a single layer on the sheet pan, Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast the tomatoes until they are wrinkled but still juicy, about 25-30 minutes.
Place the flatbreads on another sheet pan. Drizzle with olive oil. Warm the, in the oven until it is lightly golden and toasted, about 8-10 minutes.
Halve the avocados lengthwise and remove the pits with a spoon. Scoop out the flesh and mash it with the pesto, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper.
Spread the avocado on the flatbreads. Top with the roasted tomatoes, mozzarella and basil. Sprinkle with flaky sea salt and freshly ground black pepper.
Credit:
https://www.lastingredient.com/caprese-avocado-toast/#the-recipe