Avocado Pesto Mozzarella Tartines
Herbs are the easiest way to punch up flavor in your food (after lemons, of course). They can be expensive to buy in little packages, so I recommend trying to grow a few yourself, but I've had decent luck with basil, mint, thyme, oregano, and safe. When I cook with herbs, I always add the lighter herbs (basil, mint, chives) at the very end so they stay bright and vibrant.
8 slices whole-grain bread
Extra-virgin olive oil, for drizzling
16 fresh sage leaves, de-stemmed
1 (8-ounce) ball fresh mozzarella, sliced
1 avocado, sliced
Few leaves of watercress
Few sprigs of fresh thyme
Sea salt and freshly ground black pepper
1. Drizzle the bread with olive oil, and then toast in a toaster or on a grill.
2. In a small skillet over medium heat, drizzle enough olive oil to coat the bottom of the pan. When the oil shimmers, add the sage leaves, and lightly fry until they turn vibrant green without browning, 10 to 15 seconds on each side. Transfer to a paper towel to drain any excess oil.
3. Top each piece of toasted bread with slices of mozzarella and avocado; some watercress, thyme, and sage; and dollops of pesto. Season with salt and pepper. Serve with extra pesto on the side.