Ingredients

• 18 oz. precooked polenta
• Salt and pepper
• Extra virgin olive oil
• 2 tomatoes, sliced
• 2 avocados, sliced
• 16 oz. BelGioioso Fresh Mozzarella cheese, sliced
• Cilantro pesto (recipe below)
• Cilantro Pesto:
• 3 garlic cloves, peeled and coarsely chopped
• 2 cups fresh cilantro, lightly packed
• 14 cup BelGioioso Parmesan cheese, grated
• 1/4 cup olive oil
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

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Instructions

1. Slice polenta into 15, 1/2-inch rounds.
2. Place polenta slices on a cookie sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper.
3. Broil each side on low until golden brown, about 5 minutes per side. Remove from oven, let cool.
4. Once polenta has cooled, top each with a tomato, avocado and Fresh Mozzarella slice and a spoonful of cilantro pesto.