Garlic-Avocado Toast with Marinated Mozzarella, Basil & Side Salad

[Sincerely-Food-Chef]

Ingredients

• 1 (6 oz) jar artichoke hearts, marinated
• 2 avocados
• 1 head butter (Boston) lettuce
• ½ small pkg fresh basil
• 1 (8 oz) pkg fresh mozzarella cheese
• 4 cloves garlic
• 1 red bell pepper
• 6 sun-dried tomatoes, oil-packed
• 4 whole grain buns or rolls
• black pepper
• crushed red pepper
• extra virgin olive oil
• honey
• oregano, dried
• red wine vinegar
• salt

Instructions

1. Wash and dry the fresh produce.
   • 1 red bell pepper
   • 1 head butter (Boston) lettuce
   • ½ small pkg fresh basil
   • 2 avocados
2. Mince the sun-dried tomatoes and place in a small bowl. Add oil and spices; stir to combine the marinade.
   • 6 sun-dried tomatoes, oil-packed
   • 2 tbsp extra virgin olive oil
   • ½ tsp oregano, dried
   • ¼ tsp salt
   • ⅛ tsp crushed red pepper
3. Cut mozzarella into ½-inch cubes and add to the bowl with the marinade; gently toss to coat the cheese and set aside.
   • 1 (8 oz) pkg fresh mozzarella cheese
4. Preheat oven to broil on high and position rack in the upper third of the oven.
5. Peel and mince garlic; place in a medium bowl along with oil, vinegar, honey, salt, and pepper. Whisk to combine the dressing.
   • 2 cloves garlic
   • 2 tbsp extra virgin olive oil
   • 4 tsp red wine vinegar
   • 1 tsp honey
   • ½ tsp salt
   • ¼ tsp black pepper
6. Trim, seed, and mince bell pepper; add to the bowl with the dressing.
7. Mince artichokes and add to the bowl.
   • 1 (6 oz) jar artichoke hearts, marinated
8. Chop or tear lettuce leaves into bite-sized pieces and add to the bowl. Toss to combine the salad and set aside.
9. Peel and mince additional garlic; place in another small bowl along with oil, salt, and pepper. Stir to combine the garlic oil.
   • 2 cloves garlic
   • 4 tsp extra virgin olive oil
   • ¼ tsp salt
   • ⅛ tsp black pepper
10. Slice buns in half and place, cut-side up, on a large baking sheet pan. Drizzle with garlic oil.
    • 4 whole grain buns or rolls
    • 4 tsp extra virgin olive oil
    • ¼ tsp salt
    • ⅛ tsp black pepper
11. Place buns in the oven and toast until golden, 1-2 minutes. Remove from oven.
12. Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Set aside.
13. Halve and pit the avocados; slice thinly while still in skin, then scoop out with a spoon. Arrange avocado slices on top of the garlic toast.
14. To serve, divide garlic-avocado toast and salad between plates; spoon marinated mozzarella over the toasts and garnish with basil. Enjoy!