Caprese and Avocado Mousse

1. Avocado Mousse
- Blend avocado, crème fraîche, lemon juice, salt, and pepper until silky.
- Transfer to a piping bag with a small round tip (or spoon neatly).

2. Toast the Shokupan
- Lightly toast slices until golden (keep edges crisp but not hard).
- Cool to room temperature before assembling.

3. Assemble with Precision
- Pipe avocado mousse or use spoon in a smooth layer on each toast.
- Alternate mozzarella discs and tomato sliced in a straight line, overlapping slightly.
- Tuck micro basil between the slices for freshness.

4. Plate
- Drizzle balsamic glaze in fine lines using a squeeze bottle.
- Add a single drop of olive oil near the edge for shine.
- Place edible pansy off-center for color contrast.
- Sprinkle a pinch of flaky salt just before serving.