Ingredients

The following ingredients have 4 Servings
  • 8 pieces sliced French or Italian baguette, (sliced 1/2-inch thick)
  • 2 tablespoons olive oil
  • 1 avocado, (sliced thinly)
  • 9 ounces (250 grams) vine ripened cherry tomatoes, (halved)
  • 3.5 ounces (100 grams) fresh bocconcini in water ((or baby mozzarella balls))
  • 1/2 cup basil leaves, (divided)
  • 2 tablespoons balsamic glaze

Instruction

  • Preheat oven to 375°F | 190°C.
  • Arrange bread on a baking sheet, drizzle both sides with olive oil and bake for 15 - 20 minutes until golden, flipping toasts midway through to crisp all over. Rub the crostini with the cut side of the garlic while still warm and season with a little salt and pepper.
  • Divide 1/4 cup of the basil leaves on each slice of bread (about 2-3 basil leaves per bread), then top each with the avocado slices, tomato halves and mozzarella (bocconcini). Season with salt and/or pepper to taste. 
  • Broil (or grill) for 3-5 minutes, or until cheese has started to melt through.
  • Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.