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Honey-roasted Tomato And Avocado Bruscheta Recipe! #tipit
Food & Drink
4 slices sourdough bread, cut in half
1 avocado, peeled and thinly sliced
honey-roasted cherry tomatoes (see notes*)
6-8 ciliegine (small mozzarella balls), quartered
sea salt and freshly ground black pepper, to taste
cilantro garlic sauce (see notes**)
Place bread on a baking sheet and broil until golden brown and crispy.
Remove bread from oven and top each slice with avocado, honey-roasted tomatoes and ciliegine. Season with salt and pepper to taste.
Broil for 3-5 minutes or until cheese is melted.
Drizzle cilantro garlic sauce over bruschetta, top with fresh cilantro and serve.
*To make honey-roasted tomatoes, preheat oven to 375 degrees. Grease a 9" pie plate. Halve cherry tomatoes and arrange in a single layer, cut side up, in pie plate. In a small bowl, combine 1 minced garlic clove, 2 tablespoons olive oil and 1 tablespoon honey. Whisk together and season with salt and pepper. Drizzle mixture over tomatoes and bake for 30 minutes.
**To make cilantro garlic sauce, in a food processor, combine 1 garlic clove, 1 cup fresh cilantro, ¼ cup olive oil, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon salt and ¼ teaspoon cayenne pepper; purée.