Roasted Tomato, Avocado, and Fresh Mozzarella Crostini Recipe

Ingredients (yields 8 servings):

• 2 vine-ripened tomatoes, cut into 1/4-inch slices
• cup extra-virgin olive oil, divided
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 8 slices baguette (diagonally sliced)
• 1 clove garlic, halved
• 8 ounces fresh mozzarella cheese, cut into 8 thin slices
• 1 large avocado, halved, pitted, and thinly sliced
• small lemon
• cup roughly chopped fresh dill
• 1 pinch flaked sea salt

Directions:

1. Preheat the oven to 450F (230C). Line a baking sheet with parchment paper.
2. Arrange the tomato slices on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle with salt and black pepper.
3. Roast the tomatoes in the preheated oven for 25 to 30 minutes, until they are wilted, wrinkly, and scorched in some places. Once done, remove from the oven and set aside to cool.
4. While the tomatoes are roasting, melt the butter in a large skillet over medium heat. Add the slices of bread to the skillet, cooking in batches if necessary. Cook each side for 2 to 3 minutes, until the bread is crisp and golden.
5. Transfer the crostini to a work surface. Rub each slice with the cut side of the garlic clove and sprinkle with salt.
6. Top each crostini with a slice of mozzarella cheese, followed by a few slices of avocado, a pinch of salt, a squeeze of lemon juice, roasted tomato slices, and a sprinkle of fresh dill.
7. Drizzle the remaining 1 tablespoon of olive oil over the crostini and finish with a pinch of flaked sea salt.

Nutrition Facts (per serving):

• Calories: 278
• Total Fat: 22g (28% Daily Value)
• Saturated Fat: 8g (39% Daily Value)
• Cholesterol: 30mg (10% Daily Value)
• Sodium: 254mg (11% Daily Value)
• Total Carbohydrate: 14g (5% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 2g
• Protein: 8g (16% Daily Value)
• Vitamin C: 13mg (15% Daily Value)
• Calcium: 183mg (14% Daily Value)
• Iron: 2mg (9% Daily Value)
• Potassium: 296mg (6% Daily Value)