Grilled Open-Faced Avocado Caprese Sammies Recipe
Grilled Open-Faced Avocado Caprese Sammies Recipe
Ingredients
- 8 slices Bread, 1/2" thick (I like to use Brioche)
- 2 tablespoons Olive Oil
- 1/2 teaspoon Garlic Powder
- 1/3 cup Fresh Basil Leaves
- 9 ounces Cherry Tomatoes, halved
- 1 cup Fresh Mozzarella Bocconcini, (also known as baby mozzarella balls - about 6 ounces)
- 2 Avocados, thinly sliced
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 cup Balsamic Vinegar
- 1/2 teaspoon Brown Sugar
- 1/2 teaspoon Black Pepper
Directions
- Preheat grill to medium high heat, about 375F.
- In a small saucepan, stir together balsamic vinegar and brown sugar, bringing the mixture to a boil over high heat. Reduce to a simmer on medium low heat. Cook until the vinegar is reduced and thickened, about 10 minutes. Stir in black pepper. Cover and set aside.
- In a small bowl, stir together olive oil and garlic powder until combined.
- Brush both sides of the bread slices with garlic olive oil.
- Once hot, add bread to the grill, toasting on one side, about 2 to 3 minutes. Remove from heat to a baking sheet, toasted side up.
- Add 2 to 3 basil leaves to each slice of bread (you will have some extra leftover, set that aside for later). Top with tomato halves and mozzarella.
- Carefully add slices of bread back to the grill, grilling until cheese is melted, about 3 to 5 minutes.
- Remove from grill. Top with avocado slices and drizzle with balsamic glaze. Sprinkle with red pepper flakes.
- Chop remaining basil leaves and sprinkle on top. Serve immediately.
