Serves 4


  • 8 slices whole grain bread
  • Extra-virgin olive oil, for drizzling
  • 16 fresh sage leaves, destemmed
  • 1 (8-ounce) ball fresh mozzarella, sliced
  • 1 avocado, sliced
  • Few leaves of watercress
  • Few sprigs of fresh thyme
  • 1 batch of any pesto
  • Sea salt and freshly ground black pepper


    Drizzle the bread with olive oil, then toast in a toaster or on a grill.

    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.

    Top each piece of toasted bread with slices of mozzarella, avocado, watercress, thyme, sage and dollops of pesto. Season with salt and pepper. Serve with the extra pesto on the side.

    Reprinted from The Love & Lemons Cookbook, by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.

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