Roasted Tomato Caprese with Avocado
1 large tomato or 1 pint cherry tomatoes (I used some of both)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 tablespoon butter
3 thick slices of country bread
1 garlic clove
1/2 avocado, peeled and sliced thin
Fresh mozzarella, sliced thin
Preheat oven to 325 degrees F.
Cut the large tomato into 1/4-inch slices. Lay on a parchment lined baking sheet and drizzle with olive oil. Sprinkle with the salt. If using the cherry tomatoes, toss them with the olive oil and salt and lay them in a single layer on a parchment lined baking sheet.
Roast for 1 to 1 1/2 hours until wilted, wrinkly and caramelized in parts. When the tomatoes have roasted, remove from the oven and set aside to cool.
In a large skillet over medium heat, add the butter to melt. Place the pieces of bread in the pan and cook unitl crisp and golden. about 3-4 minutes per side. Remove the bread from the pan and let cool.
Once cool assemble the open faced sandwiches. Avocado slices line the bottom, next the fresh mozzarella. Add a small pile of roasted tomatoes on top and finish with torn basil leaves, a squeeze of fresh lemon and a sprinkle of flaky salt.
Recipe from Not Without Salt