Caprese toast takes the classic Italian salad of tomato, mozzarella and basil and piles it onto toasted sourdough spread with pesto, finished with olive oil and a drizzle of balsamic vinegar. It’s ready in 10 minutes, makes 4 slices, and works as a quick lunch, brunch or light dinner. Ripe, well-seasoned tomatoes make all the difference.
- Serves: 4 (one slice each)
- Prep time: 8 minutes
- Cook time: 2 to 3 minutes
- Total time: about 10 minutes
Ingredients
- 4 thick slices of sourdough or country bread (about 40 g each)
- 4 tablespoons basil pesto, store-bought or homemade
- 125 g (4.5 oz) fresh mozzarella, drained and sliced
- 2 to 3 ripe tomatoes (about 250 g), sliced
- A small handful of fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar or balsamic glaze
- Flaky salt and freshly ground black pepper
Method
- Toast the bread in a toaster, under the grill or in a dry griddle pan until crisp and light golden.
- Lay the tomato slices on a plate, sprinkle with a pinch of salt and leave for 2 minutes. This draws out some juice and deepens the flavor. Pat them lightly with paper towel.
- Spread each slice of toast with a tablespoon of pesto.
- Top with alternating slices of mozzarella and tomato.
- Scatter over the basil leaves, drizzle with the olive oil and balsamic, and finish with black pepper. Serve straight away.
Want it warm?
For a melted version, put the toasts with pesto and mozzarella under a hot grill for 2 to 3 minutes until the cheese softens and bubbles, then add the tomato and basil. The FDA suggests toasting bread to a light brown rather than dark brown color, which lowers a compound called acrylamide that forms in very brown areas.
Tips for the best result
- Use the best tomatoes you can find. Heirloom, vine or cherry tomatoes in season have the most flavor. In winter, halved cherry tomatoes are usually sweeter than large ones.
- Salt the tomatoes before assembling. Under-seasoned tomatoes taste watery.
- Drain the mozzarella well, and pat it dry, so the toast stays crisp.
- Use thick bread that can hold the toppings without going soggy.
- Add the basil last so it stays bright green.
Swaps and variations
- With avocado: add a few slices of avocado under the tomato.
- With prosciutto: drape a slice of prosciutto or ham over the top.
- Burrata: use torn burrata instead of mozzarella for a creamier version.
- Dairy-free: skip the cheese and use smashed white beans or avocado, with a dairy-free pesto.
- Gluten-free: use a sturdy gluten-free bread, toasted well.
- Peach or strawberry caprese: in summer, swap half the tomato for sliced ripe peach or strawberries.
Nutrition per slice (estimate)
We calculated these figures from USDA FoodData Central values for sourdough bread, whole-milk mozzarella, ready-made pesto, tomatoes, olive oil and balsamic vinegar:
| Nutrient | Per slice |
|---|---|
| Calories | 310 kcal |
| Protein | 13 g |
| Carbohydrate | 26 g |
| Fiber | 2 g |
| Sugars | 5 g |
| Fat | 17 g |
| Saturated fat | 6 g |
| Sodium | 585 mg |
Pesto, mozzarella and bread each add sodium, and store-bought pesto varies a lot, so compare labels if you’re watching your salt. Whole grain bread adds fiber. The WHO recommends adults keep sodium below 2 g a day.
Contains: wheat (gluten) and milk. Most pesto also contains tree nuts (pine nuts or cashews) and cheese, so check the jar if you’re cooking for someone with an allergy.
Storage
Caprese toast doesn’t keep once assembled, because the bread softens. Store sliced tomatoes, mozzarella and pesto separately in the fridge and put the toasts together when you’re ready to eat. Opened fresh mozzarella should be used within a few days; check the pack for its own guidance.
What to serve with it
- A bowl of our tomato basil soup.
- A simple green salad, or our strawberry arugula salad.
- A few olives and some sliced cucumber for a light lunch plate.
Making it a meal
Caprese toast is light on its own. To make it a filling lunch or dinner, serve it with a bowl of soup, a green salad dressed with olive oil, or a portion of white beans tossed with lemon and herbs. A boiled egg or a few slices of chicken on the side adds protein.
Can I use store-bought pesto?
Yes. Many shop-bought pestos are good, but they vary a lot in salt and oil, and most contain nuts and cheese, so check the label.
What bread works best?
A sturdy sourdough or country loaf holds the toppings without going soggy. Whole grain bread adds fiber. Avoid very soft sliced bread, which can’t take the weight of the tomatoes and cheese.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
