From Christina MacLachlan, Calfornia Avocado Grill, Escondido, CA. Yield: 1 serving. 1 4” x 4” square of ciabatta or focaccia bread 1 Roma tomato, sliced 3 oz. fresh mozzarella, sliced ¼ fresh avocado, peeled, pitted and sliced 2 Tbsp. fresh pesto 2 Tbsp. prepared aioli 4 fresh basil leaves as needed, balsamic vinegar Place tomato slices on a sheet pan. Drizzle with olive oil and add salt and pepper. Broil for 3 to 5 minutes. Remove tomato slices from pan ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.