Ingredients
Units
Scale
- 4 slices Pugliese bread, 3/4 - 1 inch thick
- 8 ounce mozzarella ball, sliced
- 1 cup shredded mozzarella cheese
- 1 avocado, halved, cored, and thinly sliced
- 1 large red tomato, thinly sliced
- 1/4 cup heirloom cherry tomatoes, thinly sliced
- 1 tablespoon fresh basil, diced
- 1/2 cup balsamic vinegar
- Coarse salt, fresh ground black pepper to taste
Instructions
- Preheat oven to 400˚F. Top each slice of bread with 1/4 cup of the shredded mozzarella cheese and place on a baking tray.
- Toast the bread in the oven for 5-6 minutes until golden and cheese is bubbling. Remove from the oven and add the mozzarella ball slices to each piece. Turn the oven on broil, and broil for 1-2 minutes, until mozzarella has melted and bread edges are toasted.
- While the bread is toasting, make the balsamic vinegar reduction: Pour vinegar into a small sauce pan and simmer over low-medium heat for about 6-7 minutes, stirring occasionally, until it has reduced to a syrup and clings to the back of a spoon.
- Top each piece of cheesy toast with slices of avocado, red tomato, cherry tomatoes, a drizzle of the balsamic reduction, and a sprinkle of basil. Garnish with any salt and pepper to taste. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes