Caprese Avocado Toast Recipe By Tasty
CAPRESE AVOCADO TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Place a nonstick skillet over medium heat and add the butter. When the butter has melted, place the bread in the skillet and cook until golden, about 2 minutes per side. Set aside.
- In a bowl, toss the cherry tomatoes, mozzarella, pesto, olive oil, half of the lemon juice and a pinch of kosher salt and black pepper. Set aside.
- In a small bowl, smash the avocado with the lemon zest, remaining lemon juice, red pepper flakes and a pinch of kosher salt and black pepper. Divide the avocado mix between the 2 slices of toasted bread and place on 2 small plates.
- Give the tomato mixture one last toss. Top each toast with a generous portion of the tomato and mozzarella. Top each with sea salt flakes, balsamic glaze and edible flowers.
CAPRESE AVOCADO TOAST RECIPE BY TASTY
Here's what you need: bread, avocado, salt, pepper, heirloom tomatoes, mozzarella ball, fresh basil
Provided by Tiffany Lo
Categories Breakfast
Yield 1 serving
Number Of Ingredients 7
Steps:
- Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.
- Spread the mashed avocado evenly across toast, and top with heirloom tomatoes, mozzarella, and chopped basil.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 19 grams, Fat 39 grams, Fiber 8 grams, Protein 31 grams, Sugar 8 grams
KETO CAPRESE AVOCADO BOWLS RECIPE BY TASTY
Avocados will be your new favorite edible bowls in this quick and easy keto lunch. Stuffed with creamy mozzarella pearls, sweet cherry tomatoes, and fresh basil, this refreshing flavor combo comes together in under 30 minutes. These gluten-free and vegetarian bowls are so easy to make, you'll have this recipe memorized in no time.
Provided by Betsy Carter
Categories Sides
Time 27m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Make the balsamic reduction: In a small pan, bring the balsamic vinegar to a boil over high heat. Reduce the heat to low and cook for 15-20 minutes, until the vinegar reduces and turns syrupy. Remove the pan from the heat and let the reduction cool completely. The reduction will keep in an airtight container in the refrigerator for up to 2 weeks.
- Make the bowls: Cut the avocados in half and carefully remove the pits. Brush the avocado halves with 1 teaspoon lemon juice.
- In a medium bowl, stir together the mozzarella, tomatoes, remaining 2 teaspoons lemon juice, and the olive oil.
- Fill each avocado half with the tomato and mozzarella filling. Top with the flaky salt and the basil and drizzle with the balsamic reduction.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 36 grams, Fat 45 grams, Fiber 11 grams, Protein 13 grams, Sugar 20 grams
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