Roasted Tomato Caprese with Avocado

1 large beefsteak tomato or 1 pint cherry tomatoes

1 tablespoon olive oil

1/4 teaspoon kosher salt

4 large leaves fresh basil

1 tablespoon butter

3 thick slices of country bread

1 garlic clove

1/2 avocado, peeled and sliced thin

1/2 large burrata ball (mozzarella would work fine here)

1/2 lemon

Preheat your oven to 325 degrees F.

Cut the large tomato in 1/4″ inch slices. Lay on a parchment lined sheet tray and drizzle olive oil and sprinkle with the salt. If you are using the cherry tomatoes, simply toss them with the olive oil and salt and lay them in a single layer on a parchment lined sheet tray.

Roast for 1 – 1 1/2 hours until wilted, wrinkly and deeply caramelized in parts. The cherry tomatoes will sweet and deflate and some of the juices will scorch in places. This is good.

When the tomatoes have roasted, remove them from the oven and set aside to cool.

In a large skillet over medium heat add the butter to melt. Place the pieces of bread in the pan and cook until crisp and golden in parts, about 3-4 minutes per side.

Remove the bread from the pan and let cool.

Once cool assemble the tartines. Avocado slices line the bottom, next tear off a piece of the fragile burrata taking care to get parts of the creamy interior. Lick your fingers when no one is looking.

Add a small pile of roasted tomatoes on top. Then finish with some torn leaves of basil and a squeeze of lemon. Feel free to add a nice flaky salt on top too.

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I hope you enjoyed this post!

To your health and happiness,
Krista Z.