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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Avocado Caprese Crostini Recipe

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This recipe for Grilled Avocado Caprese Crostini is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 pieces thick sliced sourdough loaf (or loaf of choice)
Garlic Olive Oil
1 avocado , sliced thinly
250 g | 9oz vine ripened cherry tomatoes , halved
100 g | 3.5oz fresh bambini bocconcini (or baby mozzarella balls)
1/2 cup basil leaves , divided

Balsamic glaze:

2 cups balsamic vinegar 1
/2 cup brown sugar
Directions:
Directions:
Preheat oven with grill/broiler settings on medium heat.

Place bread onto a baking tray and drizzle with olive oil. Place into the oven and grill until crisp and golden.

Top each bread slice with half of the basil leaves, the avocado slices, tomato halves and mozzarella (bocconcini).

Season with salt and/or pepper to taste, and place back into the oven for a further 3-5 minutes, or until tomatoes have grilled to your liking and cheese has warmed through.

Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.

Balsamic Glaze:

Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Number Of Servings:
Number Of Servings:
4

 

 

 

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