Ingredients
8 pcsFrenchor Italian baguette, sliced
2tbspolive oil
1pcavocado sliced thinly
9ozvine ripened cherry tomatoes, halved
100grmsfresh bocconcini in water or baby mozzarella balls
½cupbasil leavesdivided
2tbspbalsamic glaze
Preparation
Preheat oven to 375 degrees F.
Arrange bread on a baking sheet, drizzle both sides with olive oil and bake for 15 to 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 ¼ cup of the basil leaves on each slice of bread, about 2 to 3 basil leaves per bread, then top each with the avocado slices, tomato halves, and mozzarella.
Season with salt and/or pepper to taste.
Broil or grill for 3 to 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.
