I adore insalata caprese (fresh buffalo mozzarella, sliced tomatoes and basil leaves drizzled with olive oil), but I can't stand mealy or less than wonderful tomatoes. In the winter (otherwise known as the non-tomato season), I broil stuffed tomatoes (core and seed the tomato and fill with a mix of olive oil, breadcrumbs, thyme and shredded parmesan, roast at 350 degrees for 15 minutes), but avoid raw ones.
The avocadoes available now, however, are delicious. In addition to making guacamole, tossing them into salads and simply serving them sliced with a little olive oil and salt, I now use avocado toasts as a side dish.
It's very easy, incredibly tasty, and taps into that Mediterranean diet we all need to eat.
See what you think.
1-2 ripe avocadoes
half a fresh lime
fresh buffalo mozzarella or burrata (optional)
fresh basil leaves
sliced rustic bread or baguette of your choice
1. Slice the bread into thin slices and brush with olive oil. Grill or toast them.
2. Halve avocadoes, remove pits and scoop out flesh into a bowl.
3. Squeeze lime juice into bowl and mash coarsely with a fork or potato masher.
4. Spread mashed avocado onto toasts; top with a small piece of cheese, sprinkle with salt and top each toast with a basil leaf.
5. Refrigerate, tented and covered, until ready to use; serve at room temperature.