Ingredients

• 2 vine-ripened tomatoes , cut into 1/4-inch slices
• 0.25 cups extra-virgin olive oil , divided
• salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 8 slices (diagonally sliced) baguette
• 1 clove garlic , halved
• 8 ounces fresh mozzarella cheese , cut into 8 thin slices
• 1 large avocado , halved, pitted, and thinly sliced
• 0.5 small lemon
• 0.25 cups roughly chopped fresh dill
• 1 pinch flaked sea salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange tomato slices on the prepared baking sheet; top with 3 tablespoons oil, salt, and black pepper.
3. 3 Roast in the preheated oven until tomatoes wilted, wrinkly, and scorched in places, 25 to 30 minutes. Set aside to cool.
4. 4 Heat butter in a large skillet over medium heat. Add bread slices to skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
5. 5 Transfer crostini to a work surface; rub garlic on each slice and sprinkle with salt.
6. 6 Divide mozzarella among crostini; top with avocado, salt, squeeze of lemon, tomato, and dill. Drizzle remaining 1 tablespoon oil over crostini; sprinkle with flaked salt.

Nutrition per serving