Caprese Toast
You don’t need much in the fridge to make this caprese toast — Toasted rustic bread, mild mozzarella, ripe tomatoes, delicately fruity olive oil, and the peppery bite of fresh basil. It’s enough to transport you straight to brunch on the balcony of an Italian villa …
Bread, tomatoes, and cheese: It’s a combination as old as time (okay, not quite, but almost!). It’s no surprise, then, that caprese (pronounced ca-pray-say) toast is packed full of classic, no-nonsense, crowd-pleasing flavours.
Caprese translates to “from Capri” (a small, beautiful island off the coast of Naples; I bet we all wish we were there!). Perhaps the most famous caprese dish is salad, which comprises sliced tomatoes, mozzarella, and basil, usually drizzled with olive oil or balsamic. Caprese pasta and caprese sandwiches are also regularly savoured, but caprese toast is a modern fusion dish.
I love adding unique toppings to toast. It’s one of the easiest ways to create a filling meal with minimal effort. Toast tastes fantastic with almost everything, and this is no exception.
The textural contrast between the crisp slices of toast, the supple mozzarella, the luscious tomatoes, and the unctuous olive oil/balsamic drizzles is, quite honestly, ridiculously appetizing.
🤩Why This is a Recipe You’ll Want to Try
🍅Let’s Talk Ingredients
I know, I know — given how irresistible these caprese toasts look, it’s tempting to dive straight in! But before you fire up your grill (or toaster), let’s take a look at the ingredients you’ll need. There’s only a handful, and they’re basics you’ll find at any store.
Optional Additions
I love this caprese toast recipe for its simplicity.
However, I also rather famously love garlic. I’m the sort of person who reads “two cloves” on a recipe and adds five (at least) 🫣. So, I always like to try adding garlic to my dishes.
Just a small clove of garlic rubbed over the bread once it’s been toasted will infuse your caprese toast with a punchy, sharp, and spicy undertone. It’s like combining bruschetta with caprese toast.
Here are more variations that add fun flavours without detracting from the main affair:
- Want a meal full of fantastic healthy fats? Add mashed avocado to the toast before layering with mozzarella and tomatoes.
- Switch out mozzarella for burrata if you want an ultra-indulgent breakfast/brunch (I also love avocado burrata toast). Burrata is creamier and milkier than mozzarella, lending a completely different texture to the toast.
- Drizzle over basil pesto instead of olive oil for a more intense herbaceous relish, à la my caprese sandwich with pesto.
- Spice things up by using chilli oil. This is a great option for all you chilli heads (I know you’re out there!) who can’t live without a burn.
Plus, you can easily adapt this caprese toast recipe for dietary requirements by using gluten-free bread (available at most grocery stores) or vegan mozzarella (harder to find, but worth searching out/making yourself!)
🍞How to Make Caprese Toast (Step-by-Step Photos)
When I say it couldn’t be easier … this recipe only has four steps (including the prep!).
Nonetheless, it’s always helpful to have a visual guide to follow, so here’s how I cooked (and plated) these stunning little toasts:
One: Evenly slice both your vine tomato and mozzarella.
Two: Toast (or grill) your bread until it’s evenly browned and perfectly crunchy.
Three: Layer the mozzarella on first, then the sliced tomatoes. I used two pieces of mozzarella and two tomatoes per slice.
Four: Drizzle the caprese toast with olive oil and balsamic glaze, then sprinkle with smoked salt and top with fresh basil.
As usual, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!
Recipe Tips
- Use the best quality ingredients you can find. Simple Mediterranean recipes rely on the freshness of flavour, so full-bodied tomatoes, EVOO with complex taste notes, and mozzarella that melts in the mouth with its creaminess are KEY.
- Toast the bread until it’s golden brown. I know some of you readers like lesser-done toast, but it’s vital here. The toast needs a level of crispness so it can support the toppings.
- If your tomatoes are watery, pat them dry with a kitchen towel before layering. Another option is to slice them, salt them, then drain the water and use. Yum!
🍑Caprese Toast Serving Suggestions
Caprese toast is best enjoyed straight away — if you prep it ahead of time or let it sit, the juicy tomatoes and creamy mozzarella can make the bread soggy.
Serve the summery toasts as a breakfast, brunch, or light lunch, with a green salad (such as arugula and spinach) and fresh fruits. It’s light yet satisfying.
Surprisingly, peaches are a divine complementary pairing with caprese salad (and toast)! While most people serve the peaches fresh or grilled on the side, why not mix things up by serving a chilled peach mocktail on the side?
If you want to go all out, whip up a vegetarian Italian sharing board with caprese toasts, vegan mushroom arancini, marinated olives, sun-dried tomato dressing (this is a beautiful dipping sauce for the arancini), pizza puffs, and crunchy raw veggies.
If you tried this caprese toast recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
Caprese Toast Recipe
Ingredients
- 1 medium tomato
- 125 g fresh mozzarella (drained weight)
- 4 slices sourdough bread or ciabatta
- Smoked salt to taste
- 1 teaspoon balsamic vinegar optional
- 1 teaspoon olive oil extra virgin
- few sprigs fresh basil
Instructions
- Begin by evenly slicing 1 medium tomato and 125 g fresh mozzarella.
- Add 4 slices sourdough bread to the grill or toaster, and cook until evenly golden brown. If grilling, don't take your eyes off the grill — it works fast!
- Layer two slices of mozzarella on the toasted bread, followed by two slices of tomato. Sprinkle with Smoked salt (to taste), then drizzle with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar (split between the four slices). Top with a few sprigs fresh basil, either whole or torn. Eat immediately.
