• 8 pieces sliced French or Italian baguette, sliced 1/2-inch thick
  • 2 tablespoons olive oil
  • 1 avocado, sliced thinly
  • 9 ounces (250 grams) vine ripened cherry tomatoes, halved
  • 3.5 ounces (100 grams) fresh bocconcini in water (or baby mozzarella balls)
  • 1/2 cup basil leaves, divided
  • 2 tablespoons balsamic glaze


  1. Preheat oven to 375°F | 190°C.
  2. Arrange bread on a baking sheet, drizzle both sides with olive oil and bake for 15 – 20 minutes until golden, flipping toasts midway through to crisp all over. Rub the crostini with the cut side of the garlic while still warm and season with a little salt and pepper.
  3. Divide 1/4 cup of the basil leaves on each slice of bread (about 2-3 basil leaves per bread), then top each with the avocado slices, tomato halves and mozzarella (bocconcini). Season with salt and/or pepper to taste.
  4. Broil (or grill) for 3-5 minutes, or until cheese has started to melt through.
  5. Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.
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