“Delicious Paleo Italian Brunch: Caprese Salad with Avocado Toast”
Discover the perfect Paleo Italian Brunch recipe with this easy-to-make Caprese Salad with Avocado Toast. Featuring fresh tomatoes, mozzarella, and basil atop creamy avocado on gluten-free sourdough bread, this dish is sure to impress your guests while being simple to prepare. Enjoy a sensory experience that's both mouthwatering and photorealistic, perfect for Flux/ComfyUI compatibility.
Allergens
Dairy (Mozzarella), Tree Nuts (Optional)
Ingredients
- 4 slices of gluten
- free sourdough bread
- 2 ripe avocados
- 3 large tomatoes
- 10 oz fresh mozzarella cheese, sliced into rounds
- 1/2 cup fresh basil leaves
- 1 tbsp balsamic glaze
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Begin by preparing the avocado toast. Toast the gluten free sourdough bread until golden brown. In a bowl, mash the avocados with a fork, adding a pinch of salt and pepper to taste. Spread a generous layer of mashed avocado on each slice of toasted bread.
- For the caprese salad, slice the tomatoes into 1/4 inch thick rounds and arrange them on a platter. Top each tomato slice with a round of mozzarella cheese. Sprinkle fresh basil leaves between the layers of tomatoes and cheese. Drizzle the salad with balsamic glaze and drizzle extra virgin olive oil over the top.
- Arrange the caprese salad on top of each slice of avocado toast. Garnish with a few additional basil leaves, if desired.
Chef’s Insight
The key to this dish is using fresh, high-quality ingredients. Choose ripe tomatoes, firm mozzarella, and flavorful basil for the best results.
Notes
Be sure to use freshly sliced bread for the best texture and taste.