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 ...
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