Fresh Mozz Toasts with Guac & Tomato
with Arugula Salad & Balsamic Drizzle
It’s lunchtime at your villa nestled in the hills among olive orchards and vineyards. You’ve only got time for a quick lunch before you get back to tending the grapes, so it’ll be a simple but tasty open-faced affair. Spread toasted sourdough slices with guacamole and a sprinkle of chili flakes, top with fresh mozzarella and juicy seasoned tomatoes, then drizzle with a tangy-sweet balsamic glaze to bring it all home. On the side, an arugula salad sprinkled with Parmesan keeps it light for the afternoon ahead—bocce ball, anyone?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 slice
Sourdough Bread
(Contains Soy, Wheat)
4 ounce
Fresh Mozzarella
(Contains Milk)
1 unit
Tomato
2 ounce
Arugula
3 tablespoon
Parmesan Cheese
(Contains Milk)
½ cup
Guacamole
1 teaspoon
Chili Flakes
5 teaspoon
Balsamic Glaze
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Toast bread. Wash and dry produce.
• Thinly slice mozzarella into rounds. Thinly slice tomato into rounds; season with salt and pepper.
• In a large bowl, combine arugula, Parmesan, and a drizzle of olive oil. Season lightly with salt and pepper.
• Spread guacamole onto toasted bread. Season with salt, pepper, and a pinch of chili flakes. Top with mozzarella and seasoned tomato.
• Halve toasts on a diagonal; divide toasts and salad between plates. Drizzle everything with as much balsamic glaze as you like. Serve.