Bruschetta-style tomato mozzarella toast
Quick and easy lunch using summer’s best ingredients!
- Cook Time: 5 mins
- Total Time: 5 mins
- Category: Breakfast, Lunch
Ingredients
Scale
Per toast
- 1 slice bread of choice (I use Japanese milk bread for its taste and fluffiness)
- clove of garlic
- 2 teaspoons extra virgin olive oil
- 4–6 baby mozzarella balls
- 4 (or more) cherry tomatoes, chopped
- fresh basil
- pinch of fleur de sel (or fine sea salt)
Instructions
- Toast the bread in your toaster or in a non stick pan set over high heat. Once the bread is golden on both sides, transfer it to a plate. Rub it with garlic. (Only do a few light rubs for a lighter aroma, and repeat for a stronger taste.) Then brush it with olive oil.
- Tear the mozzarella balls apart with your fingers and arrange them all over the toast. Top with tomatoes. Add some basil leaves and a generous sprinkle of fleur de sel.
Notes
When preparing several toasts, I find it easiest to toast the bread first, rub each toast with garlic and oil while warm and only then load up all the toasts with cheese and tomatoes.
You can easily add extra flavor by sprinkling some dry oregano on the toast as well. Different salt & herb mixtures work nicely too.
