Name: Garlic-Avocado Toast with Marinated Mozzarella, Basil & Side Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 3 avocados; 1 ½ heads butter (Boston) lettuce; 1 small pkg fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 6 cloves garlic; 1 ½ red bell peppers; 9 sun-dried tomatoes, oil-packed; 6 whole grain buns or rolls; black pepper; crushed red pepper; extra virgin olive oil; honey; oregano, dried; red wine vinegar; salt

Garlic-Avocado Toast with Marinated Mozzarella, Basil & Side SaladGarlic-Avocado Toast with Marinated Mozzarella, Basil & Side Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

3 avocados

1 ½ heads butter (Boston) lettuce

1 small pkg fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

6 cloves garlic

1 ½ red bell peppers

9 sun-dried tomatoes, oil-packed

6 whole grain buns or rolls

black pepper

crushed red pepper

extra virgin olive oil

honey

oregano, dried

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Mince the sun-dried tomatoes and place in a medium bowl. Add oil and spices; stir to combine the marinade.

Cut mozzarella into ½-inch cubes and add to the bowl with the marinade; gently toss to coat the cheese and set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

Peel and mince garlic; place in a large bowl along with oil, vinegar, honey, salt, and pepper. Whisk to combine the dressing.

Trim, seed, and mince bell peppers; add to the bowl with the dressing.

Mince artichokes and add to the bowl.

Chop or tear lettuce leaves into bite-sized pieces and add to the bowl. Toss to combine the salad and set aside.

Peel and mince additional garlic; place in a small bowl along with oil, salt, and pepper. Stir to combine the garlic oil.

Slice buns in half and divide between two baking sheet pans, cut-side up. Drizzle with garlic oil.

Working in batches, place buns in the oven and toast until golden, 1-2 minutes. Remove from oven.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Set aside.

Halve and pit the avocados; slice thinly while still in skin, then scoop out with a spoon. Arrange avocado slices on top of the garlic toast.

To serve, divide garlic-avocado toast and salad between plates; spoon marinated mozzarella over the toasts and garnish with basil. Enjoy!

Open this recipe in Flambette