California Caprese Sandwich

HomeRecipesMeals & DishesAvocado ToastCalifornia Caprese Sandwich

Total Time: 30 min

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Cook Time: 18 min

Prep Time: 12 min

Nutrition Facts

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Nutrition information
per serving

Calories 340

Total Fat 24g

Saturated Fat 8g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 10g

Cholesterol 40mg

Sodium 500mg

Total Carbs 18g

Dietary Fiber 4g

Total Sugars 2g

Protein 16g

Potassium 290mg

Vitamin A 441 IU; Vitamin C 6 mg; Calcium 538 mg; Iron 0.6 mg; Vitamin D 7 IU; Folate 45 mcg; Omega 3 Fatty Acid 0.16 g

% Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 50%; Iron 4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These open-faced caprese sandwiches could also be called caprese avocado toasts or tartines. With juicy, colorful heirloom tomatoes, red onion rings, fresh mozzarella cheese and, of course, Fresh California Avocado, they are both beautiful and bursting with flavor.

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Serves: 4

Ingredients
Instructions

2 medium heirloom tomatoes, or about 1 cup of cherry size (or a bit larger) 1 small red onion, thinly sliced 4 large slices good quality artisan bread 1 tsp. extra virgin olive oil 8 oz. fresh mozzarella, slice thin 2 Tbsp. pesto 1 Tbsp. extra virgin olive oil 1 ripe, Fresh California Avocado, seeded, peeled and cut into bite size slices Sesame seeds, for garnish Fresh basil leaves, thinly sliced if leaves are large for garnish

Preheat oven to 350˚F. Thinly slice tomatoes (if using cherry or grape size tomatoes, just slice lengthwise into 3 small slices. Place tomatoes on several thicknesses of paper towels to drain excess liquid. Thinly slice onions and separate into rings. Reserve the large, outer rings for another use.
Place bread slices on a sheet pan. Drizzle each slice with 1 teaspoon of olive oil. (If you’re using the smaller slices of bread, divide one teaspoon between two slices.) Using a pastry brush, brush bread slices to evenly distribute oil.
Place pan with bread in oven for 10 minutes to crisp bread. Evenly divide cheese among bread slices. Drizzle half of the pesto oil over the cheese. Return pan to oven for 6-8 minutes or until cheese is melted.
Cover most of cheese with tomatoes and avocados. Leave a few small open spaces for the cheese to ooze. Scatter onion rings atop tomato layer. Drizzle with a bit more pesto, to taste. Finish with a light sprinkle of sesame seeds and fresh basil leaves. Serve immediately.

Serving Suggestion: Double or triple the recipe and arrange baked sandwiches on a platter to serve a larger group.

Beverage Pairing: Sparking water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.