• 2 Slices Pane Turano
• 3-4 medium tomatoes, sliced 1/4-inch thick
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Olive oil
• 2 ripe avocados
• Balsamic Glaze
• 2 tablespoons basil pesto
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces ball fresh mozzarella, sliced
• Basil leaves
• Flaky sea salt and freshly ground black pepper

① Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
② Arrange the tomatoes without overlapping in a single layer on the sheet pan, Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast the tomatoes until they are wrinkled but still juicy, about 25-30 minutes.
③ Place the Pane Turano on another sheet pan. Drizzle with olive oil. Warm the bread in the oven until it is lightly golden and toasted, about 8-10 minutes.
④ Halve the avocados lengthwise and remove the pits with a spoon. Scoop out the flesh and mash it with the pesto, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper.
⑤ Spread the avocado on the toast. Top with the roasted tomatoes, mozzarella, drizzle with pesto, balsamic glaze and basil. Sprinkle with flaky sea salt and freshly ground black pepper. Enjoy!