Caprese Avocado Toast

5 from 2 votes

This caprese avocado toast has roasted tomatoes, fresh mozzarella and basil. The ripe avocados are mashed with pesto for more herby flavor.

Prep Time10

Total Time10

Course: Lunch

Cuisine: Italian

Servings: toasts

Author: Paige Adams

Ingredients

For tomatoes

3-4 medium tomatoes, sliced 1/4-inch thick
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For toast

6 slices crusty artisan bread
Olive oil
2 ripe avocados
2 tablespoons basil pesto
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces ball fresh mozzarella, sliced
Basil leaves
Flaky sea salt and freshly ground black pepper for serving

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Arrange the tomatoes, without overlapping, in a single layer on the sheet pan, Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast the tomatoes until they are wrinkled but still juicy, about 25-30 minutes.
Place the bread on another sheet pan. Drizzle with olive oil. Warm the bread in the oven until it is lightly golden and toasted, about 8-10 minutes.
Halve the avocados lengthwise. Scoop out the flesh and mash it with the pesto, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper.
Spread the avocado on the toast. Top with the roasted tomatoes, mozzarella and basil. Sprinkle with flaky sea salt and freshly ground black pepper.

Notes

You can roast the tomatoes up to 3 days in advance. Store them in an airtight container in the refrigerator. Let them sit out at room temperature for at least 15 minutes before assembling the toasts.

Leftover mashed avocado can be kept in the fridge up to 3 days in an airtight container. It will brown.

Leftover avocado toasts should be wrapped and can be stored in the fridge up to 2 days. Warm them on a sheet pan in a 350-degree F oven.

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