Grilled Cornbread with Oven Tomatoes, Avocado and Mozzarella Cheese

For grilled cornbread with oven-roasted tomatoes, avocado and mozzarella, first blanch tomatoes in boiling salted water, rinse in ice water until cold and peel off skin. Cut into quarters and remove seeds.

Place the “tomato tongues” on a baking sheet, mix with olive oil, shallots, garlic, thyme and basil and bake in a preheated oven at 160 °C for 10 minutes.

Cut avocado in half, peel and pit. Blend with lime juice and olive oil to a cream, season with salt and pepper.

Drizzle cornbread slices with olive oil and grill on both sides on a grill pan.

Spread avocado cream on top, add baked tomatoes and plucked mozzarella pieces. Drizzle with olive oil and garnish grilled cornbread with oven tomatoes, avocado and mozzarella with basil.

Preparation Tip:

Grilled cornbread with baked tomatoes, avocado and mozzarella is delicious as an appetizer or snack.

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