Back
0.0 from 0 votes

Tomato, Avocado and Fresh Mozzarella Tartines

These Tomato, Avocado and Fresh Mozzarella Tartines are the epitome of fresh! A delightful, French-influenced open-faced sandwich, they are full of flavor!

Prep Time
3 hrs 1 min
Cook Time
3 hrs 1 min
Course: Lunch

Ingredients

  • 2 medium heirloom tomatoes or about 1 cup of cherry size (or a bit larger)*
  • 1 small red onion thinly sliced
  • 1 tablespoon extra virgin olive oil plus some for brushing bread with
  • 2 tablespoons pesto
  • 4-8 lices good quality artisan bread (use 8 if the loaf is smaller in size, each serving being two slices)
  • 8 ounces fresh mozzarella slice thin
  • 1 large avocado cut into bite size slices
  • sesame seeds for garnish
  • fresh basil leaves thinly sliced if leaves are large for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. 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.
  3. Combine olive oil and pesto. Set aside.
  4. Place bread slices on a sheet pan. Brush each slice with about 1 teaspoon of olive oil. (If you're using the smaller slices of bread, divide one teaspoon between two slices.)
  5. 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.
  6. 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 oil, to taste. Finish with a light sprinkle of sesame seeds and fresh basil leaves. Serve immediately.

Notes

  • * ~ I love to use mini heirloom tomatoes in several different hues for these tartines. They're available at many grocers, but more often, at farm stands and farmer's markets. Larger vine-ripened tomatoes will also work, just be sure to slice then nice and thin.