Tomato Toast
This Tomato Toast is the summer app you’ll come back to again and again. Toasted sourdough, juicy tomatoes, creamy mozzarella—ready in under 10 minutes.
Table of Contents
If there’s one thing I always have on hand in the summer, it’s cherry tomatoes and a loaf of sourdough bread. I started making this tomato toast years ago as a snack, but it turned into one of those recipes that guests ask for every time.
It reminds me of the caprese crostini you’d get at a restaurant, but even better. I’ve tested dozens of tomato-bread-cheese combos, and this one checks all the boxes: crispy, juicy, herby, tangy, and creamy. Plus, it’s ready in literally 7 minutes.
If you like fast appetizers like this, try my Asian Cucumber Salad or Whipped Cottage Cheese Dip next!
why you’ll love it
- Fast, Fresh, and Fancy: Takes 7 minutes but feels like something you’d be served at a chic wine bar.
- Grilled Bread = Game Changer: Crisp edges, soft center, and grill marks that make it next-level. Plus the smoky flavor from the grill…YUM.
- Perfect for Summer Parties: Bite-sized and easy to prep ahead for entertaining.
Ingredients You’ll Need
- Sourdough bread: Thick slices hold up to toppings and crisp up beautifully on the grill.
- Butter + olive oil: Brushed on before grilling to give that golden, flavorful crust. Also helps with those gorgeous grill marks!
- Basil pesto: Store-bought or homemade, whatever you’re feeling! This is my favorite store-bought pesto.
- Cherry tomatoes: Sweet, and super summery.
- Mozzarella cheese: Creamy and melty—go for fresh if you can!
- Fresh basil: Adds a pop of freshness.
- Balsamic glaze: For that tangy-sweet finish.
- Cracked black pepper + flaky salt: Don’t skip the flaky salt! That’s what makes it taste restaurant-level.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions
- Bread: Swap sourdough for a French baguette or ciabatta.
- Mozzarella: Try burrata or whipped ricotta for a creamy twist.
- Pesto: Use sun-dried tomato pesto or garlic-herb butter for a different flavor profile.
- Tomatoes: When in season, grab heirloom tomatoes! Beefsteak tomatoes are a great option as well.
Tips
- Make it even easier by grabbing the pre-sliced mozzarella.
- Don’t walk away from the grill! Bread chars fast at high heat.
- Let the tomatoes sit in a pinch of salt for 5 minutes to draw out extra flavor.
Variations
- Avocado Caprese Toast: Add a layer of mashed avocado before the pesto.
- Tomato Crostini: Use baguette slices and broil in the oven if you don’t have a grill.
- Caprese Flatbread: Use flatbread as the base and warm everything under the broiler.
Looking for more quick appetizers?
- Whipped Feta Crostini
- Grilled Peach Burrata Toast
- Avocado Burrata Toast
- Marinated Tomato Salad
- Air Fryer Zucchini Chips
- Smashed Cucumber Salad
Tomato Toast
A super-easy, totally delicious way to level up your toast game. Think crispy grilled sourdough, melty mozz, juicy tomatoes, and a swipe of pesto. Drizzle on some balsamic glaze, add fresh basil, and you’ve got the ultimate summer bite. It’s fresh, it’s fancy-ish, and it’s honestly way too good not to share.
Equipment
- Mixing Bowl
Ingredients
- 5 thick slices sourdough bread sliced into 3 pieces
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- 1 cup cherry tomatoes halved
- 16 ounces mozzarella cheese sliced
- 1/4 cup fresh basil chopped
- balsamic glaze for drizzling
- Fresh cracked black pepper
- Flaky salt to taste
Instructions
- In a small bowl, melt the butter, then combine it with the olive oil. Brush the mixture generously over one side of the sourdough bread.2 tablespoons unsalted butter, 1 tablespoon olive oil, 5 thick slices sourdough bread
- Preheat the grill to high heat, aiming for a temperature of around 550°F.
- Once the grill is preheated, place the sourdough bread on the grill, oil side down. Press lightly on the top of each piece with tongs or a spatula to ensure even grilling. Grill for about 2 minutes or until the bread is lightly toasted with grill marks.
- Carefully remove the grilled bread from the grill and spread a generous layer of pesto on each slice. Drizzle with balsamic glaze, then top with the sliced mozzarella cheese, halved cherry tomatoes, fresh basil, pepper, and a pinch of flaky salt.2 tablespoons basil pesto, 1 cup cherry tomatoes, 16 ounces mozzarella cheese, 1/4 cup fresh basil, Fresh cracked black pepper, Flaky salt, balsamic glaze
- Serve and enjoy!
If you tried this recipe, please leave a review letting me know how it was!
Notes
- Use thick-cut sourdough: Thin slices can get soggy or fall apart under the toppings—sturdy bread is key.
- Grill quickly and watch closely: Bread can burn fast on high heat. Stick to 1–2 minutes and don’t walk away.
Nutrition
Serving: 15g | Calories: 533kcal | Carbohydrates: 80g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 819mg | Potassium: 223mg | Fiber: 3g | Sugar: 8g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 237mg | Iron: 6mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
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