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?
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.