Grilled Avocado Caprese Crostini
Toasty baguette slices topped with avocado, tomatoes, bocconcini, basil and balsamic glaze make a bright, creamy-crisp appetizer.
Prep 15 min · Cook 20 min · Total 35 min · Makes 8 crostini
Ingredients
- 8 pieces sliced French or Italian baguette, sliced 1/2-inch thick
- 2 tablespoons olive oil
- 1 avocado, sliced thinly
- 9 ounces vine ripened cherry tomatoes, halved
- 3.5 ounces fresh bocconcini in water
- 1/2 cup basil leaves, divided
- 2 tablespoons balsamic glaze
Directions
- Heat the oven to 375°F | 190°C. Set the bread slices on a baking sheet, spoon olive oil over both sides, and bake for 15 – 20 minutes, turning them halfway through so they toast evenly and become golden.
- While the crostini are still warm, swipe each one with the cut face of the garlic, then add a light sprinkle of salt and pepper.
- Arrange 1/4 cup of the basil leaves over each piece of bread, using about 2-3 basil leaves per slice. Add the avocado, tomato halves, and mozzarella (bocconcini) on top, then season with salt and/or pepper to taste.
- Place under the broiler (or grill) for 3-5 minutes, just until the cheese begins to soften and melt.
- Chop the remaining basil leaves finely and scatter them over the crostini. Finish with a drizzle of balsamic glaze before serving.