Homemade Creme Fraiche Ice Cream

Butter toasted bread, creamy
avocado and fresh mozzarella, all topped with sweet, tangy roasted tomatoes,
torn basil and a squeeze of fresh lemon.  All of its parts add up to one
very delicious sandwich! 

Roasted Tomato Caprese with
Avocado







1 large tomato or 1 pint cherry
tomatoes (I used some of both)



1 tablespoon olive oil



1/4 teaspoon kosher salt



Fresh basil



1 tablespoon butter



3 thick slices of country bread



1 garlic clove



1/2 avocado, peeled and sliced
thin



Fresh mozzarella, sliced thin



1/2 lemon







Preheat oven to 325 degrees F.







Cut the large tomato into
1/4-inch slices.  Lay on a parchment lined baking sheet and drizzle with
olive oil.  Sprinkle with the salt.  If using the cherry tomatoes,
toss them with the olive oil and salt and lay them in a single layer on a
parchment lined baking sheet.







Roast for 1 to 1 1/2 hours until
wilted, wrinkly and caramelized in parts.  When the tomatoes have roasted,
remove from the oven and set aside to cool. 







In a large skillet over medium
heat, add the butter to melt.  Place the pieces of bread in the pan and
cook unitl crisp and golden.  about 3-4 minutes per side.  Remove the
bread from the pan and let cool.







Once cool assemble the open
faced sandwiches.  Avocado slices line the bottom, next the fresh
mozzarella.  Add a small pile of roasted tomatoes on top and finish with
torn basil leaves, a squeeze of fresh lemon and a sprinkle of flaky salt.







Recipe from Not
Without Salt