Fresh and light, this tomato toast with mozzarella is a scrumptious way to make use of ripe, colorful tomatoes bursting with sweet-tangy flavor. Prepared with toasted rustic bread rubbed with a fresh garlic clove then topped with mozzarella and broiled, then finished with thick slices of vibrant tomatoes and a drizzle of basil oil, this tomato toast recipe is perfect as a quick, light meal or healthy snack!
Garlicky Tomato Toast Topped with Mozzarella
Late spring and summer is the ideal time of year for making light, healthy and colorful meals that are bursting with fresh produce and lots of mouthwatering flavor.
And with tomato season starting in May and going through October, I love finding really simple, delicious ways to incorporate these vibrant red, yellow and green beauties into easy snacks or quick meals, enjoying their juicy, sweet-tangy flavor all season long!
When I'm craving something rustic to whip up using fresh, multi-colored tomatoes, I love to make tomato toast in the late afternoon or early evening to fill rumbling belly.
There's nothing quite like a slice or two of rustic sourdough or Italian bread that's toasted then rubbed with pungent garlic cloves, drizzled with olive oil, then sprinkle with mozzarella cheese and broiled once more just until the cheese is melted.
Then, I love to top all that yumminess with those fresh tomato slices, and if I'm feeling really bold, drizzle over some homemade lemon basil oil to seal the savory deal.
This tomato toast recipe with mozzarella tastes a little like a gourmet treat from a local sandwich shop, and is super easy to whip up. And it's the perfect morsel to indulge in when the weather is warm and produce abundant and beautiful!
My Recipe for Tomato Toast with Mozzarella
While this tomato toast recipe yields four whole toasts, I like to cut each tomato toast into thirds to enjoy as slightly smaller bites, though this is optional.
For the bread I'm all about sourdough here, or another bakery style rustic bread like French or Italian, that's a little bit sturdier rather than too pillowy or “cottony” in the center.
I like medium-thick slices of sourdough that I can place under the broiler for a few moments just until golden-brown and toasted, then take those out, rub a fresh clove of garlic over each, and drizzle or brush with a touch of olive oil.
And because tomatoes, garlic and mozzarella are best friends, I like to sprinkle over some mozzarella cheese and zap that under the broiler for a moment or two more just until melted, before then topping with the fresh, cool, juicy slices of multi-colored tomatoes, and that drizzle of lemony basil oil.
And speaking of that basil oil...
You can certainly use a good store-bought basil oil to save time, but if you're up to making some fresh, it takes just a few minutes to whirl up that lovely green oil that just ties all these wonderful flavors together.
Here's a sneak peek at how I make my tomato toast with mozzarella recipe: (or just jump to the full recipe...)
- To get started, I perp my easy lemony basil oil to have ready and on hand, for drizzling over the tomato toast.
- Next, I place my slices of rustic bread onto a foil-lined baking sheet, and drizzle each with a touch of olive oil. I place under the broiler for just a few moments until golden, then remove them, rub each piece of toast with garlic and sprinkle with mozzarella, then return under the broiler just long enough to melt the cheese.
- I add a couple of colorful tomato slices to each toast, then cut each toast on the bias into three smaller pieces (optional), and finish with a drizzle of that lemony basil oil and some course salt for flavor, and enjoy.
Recipe
Tomato Toast with Mozzarella
by Ingrid Beer
This garlicky tomato toast is topped with melted mozzarella, juicy slices of fresh tomatoes and a drizzle of lemony basil oil!
Category: Appetizer
Cuisine: American
Yield: 4 tomato toasts
Nutrition Info: 405 calories per tomato toast (with 1 tablespoon basil oil)
Prep Time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Tomato Toast Ingredients:
- 4 large slices of rustic-style bread
- Olive oil
- Salt
- Black pepper
- 1 whole clove garlic, paper peeled
- 1 cup shredded, whole milk mozzarella cheese
- 1 yellow tomato, thinly sliced
- 1 red tomato, thinly sliced
- 1 green tomato, thinly sliced
Lemony Basil Oil Ingredients:
- 4 ounces fresh basil (about 2 packed cups worth)
- 1 cup olive oil
- Pinch or two salt
- 1 teaspoon lemon zest
- ¼ teaspoon lemon juice
- Begin by gathering and prepping all of your lemony basil oil ingredients (if making) according to the ingredient list above to have ready and organized for use.
- Place a small pot of water over high heat, add in a good amount of salt, and bring to the boil. Once boiling, turn off the heat, and add in the basil leaves to blanch them for about 30 to 45 seconds.
- Drain the basil leaves and plunge them into ice water to shock them and to stop them cooking (and to seal in their green color), then drain them, and using paper towel, squeeze out the excess water.
- Place the basil leaves into a blender or a food processor, along with the oil, the salt, the zest and the juice, and process for a few moments until the mixture is well-blended and fairly smooth.
- Pour the mixture through a small, fairly fine strainer into a container or small dish, gently pressing the strained basil with the back of spoon to release all of the oil. Use immediately, or keep covered and in the fridge until read to use.
- Next, gather and prep all of your tomato toast ingredients according to the ingredient list above to have ready and organized for use.
- Preheat your broiler, and line a baking sheet with foil.
- Drizzle each slice of bread with a little of the olive oil, plus a generous sprinkle or two of salt and black pepper. Place the bread onto the baking sheet, and toast for a couple of moments until they become a light, golden color. (Don't walk away!)
- Remove the toast from oven and rub each piece generously with the garlic clove, and cover each toast with about ¼ cup of the shredded mozzarella cheese, and place back into the oven for a moment or two until the cheese is melted.
- Assemble the tomato toast by alternating slices of the yellow, red, and green tomato. Cut each toast on the bias in thirds (if desired, though this is optional), and sprinkle with some additional salt and pepper, plus a generous drizzle of the lemony basil oil. Serve immediately.
Tips & Tidbits for my Tomato Toast with Mozzarella recipe:
- Rustic bread for the base: Opt for sourdough slices here, or a nice rustic French loaf or Italian loaf. You don't want bread that's too cottony-soft or pillowy, as you need a bit of sturdy texture to hold the topping well, and yield that crisp-crunchy texture.
- Fresh, multi-colored tomatoes: Feel free to use your favorite fresh tomatoes here, opting for ripe, sweet-tangy ones. I love organic heirloom tomatoes here, or organic red, yellow and green tomatoes to create a mosaic of vibrant color. Choose, juicy tomatoes that yield a little when gently squeezed. And if you grow your own tomatoes in your garden, then those are the best!
- Lemony basil oil, for drizzling: My recipe for basil oil is quick, and you can even skip the blanching of the basil leaves is you're pressed for time., Feel free to use good quality, store-bought basil oil if you can find it, to save that extra step, if you prefer. The oil adds lots of delicious seasonal flavor to this tomato toast, so don't skip it, if possible.
- Whole milk mozzarella, for best meltability: A good full-fat, whole milk mozzarella always melts much better than skim milk mozzarella, so opt for that if you can find it. You could also use fresh mozzarella and cut it into small pieces or thin slices, just take care to pat it completely dry of any brine that it's packed in.
Craving more colorful and scrumptious snacks or “light” picks? Check out this Avocado Toast recipe, these Zucchini Fritters, this Crostini with Grilled Steak, this Panzanella, these Shrimp Tostada Bites, or this Mushroom Toast!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!
Jennie @onesweetmess
This is summer simplicity at its best. These toasts are gorgeous.
The Cozy Apron
Thanks, Jennie!