Summer weather was out in full force this weekend, and I took very advantage to soak up the awesome temps as much as I could. Yesterday I cleaned up the grill and put it to use for the first time this season, and today, after some quality time in the sun that included a snooze, breaking into my newest tome, The New Making of a Cook by Madeleine Kamman and a run, I decided a light dinner was in order.
This recipe was a great match for what I was looking for. Full of flavor and so easy to pull together, you could use this recipe for virtually any meal of the day. Top with a poached egg and serve it for breakfast, downsize the portion for an easy crostini appetizer or serve with a side of grilled vegetables for a light lunch!
Have fun with this one!
- Any bread of your choice
- 1-2 tbsp olive oil
- Chèvre cheese
- Avocado, sliced
- Cherry or grape tomatoes, sliced in half
- Greens of your choice (I used arugula microgreens)
- Black pepper, salt and balsamic glaze
Turn your broiler on to low. Drizzle olive oil over the sliced bread (be generous) and place in the oven on the middle rack.
Broil for 2-4 minutes, keeping an eye out not to let it burn, until light golden and crispy.
While the bread broils, prep your avocado, tomatoes and greens.
To make the balsamic glaze, heat ¼ – ½ cup balsamic vinegar in a pan and reduce until thickened.
To assemble, plate the bread and layer with the chèvre, then avocado, then tomatoes and greens. Sprinkle with salt and pepper and drizzle on the balsamic glaze.