Garlic-Avocado Toast with Marinated Mozzarella, Basil & Side Salad

Broiled whole grain garlic toast topped with sliced avocado and herby marinated mozzarella, served with a simple lettuce salad with artichokes and bell pepper dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Mince the sun-dried tomatoes and place in a small bowl. Add 1 tbsp olive oil, oregano, 1/8 tsp salt, and crushed red pepper; stir to combine the marinade.

Step 3

Cut mozzarella into 1/2-inch cubes and add to the bowl with the marinade; gently toss to coat the cheese and set aside.

Step 4

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

Step 5

Peel and mince 1 clove garlic; place in a medium bowl along with red wine vinegar, honey, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk to combine the dressing.

Step 6

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

Step 7

Mince artichokes and add to the bowl.

Step 8

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

Step 9

Peel and mince remaining 1 clove garlic; place in another small bowl along with 2 tsp olive oil, 1/8 tsp salt, and 1 pinch black pepper. Stir to combine the garlic oil.

Step 10

Slice buns in half and place, cut-side up, on a baking sheet pan. Drizzle with garlic oil.

Step 11

Place buns in the oven and toast until golden, 1–2 minutes. Remove from oven.

Step 12

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

Step 13

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

Step 14

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