1/2 of a Bolillo
1/2 of an avocado
1/2 small tomato
1 oz of fresh mozzarella
2 small leaves of basil
drizzle of olive oil
drizzle of balsamic
Prepare the salsa first:
Cut the tomato into a small dice. Add the tomato to a small bowl,
add the salt, pepper and olive oil.
Cut cheese into small cubes, about the same size as the tomato,
then add to the bowl with the tomato.
Cut the basil into ribbons (chiffonade) and add to the bowl with
the other ingredients.
Using a small spoon, gently mix the ingredients and add more salt
or pepper, if needed.
Assembling the toast:
Cut the bolillo in half lengthwise. Make sure it is stable when placed
on a plate. If not, cut part of the bottom off so it doesn’t move too
much on the plate.
Lightly toast the bolillo, just to warm it, in a toaster oven. I don’t
think it will fit in a pop-up toaster.
In the meantime start cutting the avocado. Cut the avocado in half,
lengthwise; grab the avocado with both hands, twist in opposite directions until the halves separate.
Take the avocado half without the pit and cut into thin strips,
making sure not too cut through the skin. Now take a spoon or the
back of your knife and scoop out the strips.
By now, the bolillo should be done and only lightly toasted. Start
arranging the avocado strips on the toast. You should have enough to
cover the toast. If not, repeat the process with the other half of the
After you’ve covered the toast with avocado, add salt to taste. Please
don’t skip the salt. Avocado without salt is like peanut butter without
jelly, so wrong! Then add the salsa on top and commence eating!