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Tomato Basil Mozzarella Avocado Stacks with a Balsamic Reduction
If you’re in the mood for a light, fresh, and satisfying lunch or side, this dish is perfect!
Course
Appetizer
Cuisine
Gluten-Free, Italian, Vegan
Keyword
easy appetizer recipe, quick vegan appetizer, tomato recipe
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
133
kcal
Author
Anjali Lalani
Ingredients
1.5
avocado
, peeled, pitted, and thinly sliced width-wise
4
tomatoes
, thinly sliced
vegan fresh mozzarella
, thinly sliced
basil leaves
, washed and dried
1
cup
balsamic vinegar
1
clove
garlic
, crushed
freshly ground black pepper
US Customary
-
Metric
Instructions
To Make the Balsamic Reduction:
Poor the balsamic vinegar into a saucepan and add the crushed garlic. Bring to a boil over medium heat.
Turn the heat to low and simmer until the liquid has reduced from 1 cup to about 1/3 or 1/2 cup. The vinegar will thicken as it cools.
To Assembly:
For each stack starting from the bottom layer: tomato slice, mozzarella slice, basil leaf, tomato slice, mozzarella slice, avocado slice, tomato.
Sprinkle the top with freshly grounded black pepper.
Drizzle on the balsamic reduction sauce just before serving. The amount will vary depending on your taste.
Notes
Fresh Vegan Mozzarella - I use Miyoko brand
Nutrition
Calories:
133
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
17
mg
|
Potassium:
488
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
756
IU
|
Vitamin C:
16
mg
|
Calcium:
27
mg
|
Iron:
1
mg