I love caprese salad. Especially in the summer. Fresh tomatoes, fresh mozzarella, basil, olive oil, balsamic vinegar…what’s not to love? When KB and I go out for Italian food and it’s on the menu, we normally order it. I have a confession: sometimes I make it even when the ingredients aren’t in season. It still tastes good and is extremely satisfying. So it’s only natural when I have some tomatoes that need using, I buy fresh mozzarella. And make a caprese. The other day I had some tomatoes AND avocados that needed using. And lo and behold, I accidentally drove to the store and bought some fresh mozzarella. I’ve been on a big avocado toast kick lately. Crusty bread, toasted, smashed avocado with a drizzle of lime juice and olive oil and a sprinkle of sea salt…hits all the big senses, crunchy, creamy, tangy, salty…YUM! So what did I do with my mozzarella? I combined my love for caprese salad with my love for avocado toast and made…caprese avocado toast! The only thing I was missing was basil; you could add that if you wanted to to give it that extra flavor. Here’s what I did.
Smash your ripe avocado in a bowl. Add a squeeze of lime juice.
Then spread the avocado on a piece of whole wheat toast. Sprinkle with sea salt.
Add sliced fresh mozzarella.
Top with thin-sliced tomatoes.
Drizzle with balsamic vinegar reduction (make your own by reducing balsamic vinegar in a small pot until thick and syrupy or you can buy your own already made). Sprinkle with more sea salt and some fresh basil (if you have it). Enjoy!
1 ripe avocado
1 tomato – thinly sliced
fresh mozzarella – sliced
balsamic vinegar reduction
fresh basil *optional*
2 slices whole wheat bread – toasted
Smash avocado in a small bowl. Add a squeeze of lime juice. Spread avocado on top of toast. Sprinkle with sea salt. Layer with sliced fresh mozzarella and sliced tomatoes. Drizzle with balsamic vinegar reduction and sprinkle with more sea salt and basil (if desired).