Yield: 10 slices
Time: 15 minutes
1 loaf whole grain sourdough bread, sliced into 1/2 inch slices
1 clove garlic, halved
salt and pepper
3 large balls buffalo mozzarella (bocconcini cheese), sliced
1 bunch fresh basil
2 ripe avocados, sliced
3 tomatoes on the vine, sliced
If a grill is not available, preheat the oven to 450 degrees.
Place bread slices onto a baking sheet and drizzle with olive oil (both sides). Rub both sides of the bread with the halved garlic then crack fresh pepper and salt overtop.
Place the bread directly on the grill (or in the oven on the top rack) for 2 to 3 minutes per side or until lightly charred then remove.
Divide the bocconcini slices among the toast then top with basil, avocado and tomatoes. Lightly drizzle with olive oil and balsamic reduction then crack a bit more pepper on top. Serve immediately.