8 oz fresh mozzarella cheese pearls, drained and halved
1 Tbsp lemon juice
2 Tbsp red wine vinegar
¼ cup olive oil
½ tsp salt
⅓ cup fresh basil, chopped
1 avocado, peeled, pitted, and chopped
12 oz french bread, sliced and toasted
24 oz low fat ricotta
Instructions
In a large bowl, combine the tomatoes and mozzarella. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and salt; drizzle over the tomato mixture and gently toss. Add the basil and avocado and toss again.
Spread 2 ounce of ricotta over each slice of bread and top with the mozzarella salad. Serve immediately.
Notes
Tomato and Mozzarella Salad adapted from Taste of Home