I made this toast last weekend for lunch and ended up eating three pieces before I could even plate it. THREE. Standing at the counter, juice running down my wrist, basil stuck in my teeth. No shame.
It’s not complicated. Sourdough, raw garlic rubbed on the warm bread (don’t skip this part), melty mozzarella broiled till bubbly and golden at the edges, and a big spoon of marinated tomatoes with basil and good balsamic. The trick is mixing the tomato topping FIRST so the flavors have time to really settle in. Easiest lunch of the summer, hands down. I’m making this on repeat until the tomatoes are gone.
Best Tomatoes for Caprese Toast
- Pick tomatoes that feel HEAVY for their size and smell like the real deal. Roma or vine-ripened varieties hold their shape best after dicing. Skip watery beefsteaks unless you drain them HARD.
- Dice into even ¼-inch cubes so they sit on the toast without sliding off everywhere.
- DRAIN in a fine mesh strainer for at least 10 minutes. Press gently with a spoon to squeeze out extra liquid. Keeps your toast crispy!
- Salt only RIGHT BEFORE serving. Salting too early pulls out more juice and ruins your bread.
- Keep tomatoes at room temperature for maximum flavor. The refrigerator kills the taste (seriously!).
How to Prevent Soggy Toast
Soggy toast is a CRIME. Salt those diced tomatoes and drain them in a colander for 10-15 minutes before mixing. This pulls out water that would turn your toast to mush. Pat dry with paper towels for extra insurance.
Toast that bread TWICE if it’s thick (some sourdough loaves are absolute beasts). The 10-minute bake at 350°F creates a sturdy foundation, but dense slices may need another minute. You want a surface that holds up to wet toppings without collapsing.
Rub the garlic on WARM bread… not hot, not cold. The clove glides better and the oils create a subtle moisture barrier. Then eat immediately. Tomatoes + time = soggy city. Enjoy it while the cheese is warm and the bread still has structural integrity left!
Serving & Assembly Tips
- Serve the toasts IMMEDIATELY after adding the tomato topping (cold toppings on warm toast = the magic).
- Ladle the tomato juices alongside or on top…. don’t let them go to waste!
- For a party, prep the tomato mixture and toast the bread ahead, then broil cheese and assemble right before serving.
- Drizzle extra balsamic on each slice for a glossy finish (optional, but worth it).
Eat these with your hands or a knife and fork… no judgment either way!
You May Also Like
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- Balsamic Caprese Tortellini Salad
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- Caprese Orzo Salad
- Balsamic Nectarine Caprese Salad
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 45-55 g
- Fat: 45-55 g
- Carbohydrates: 200-220 g
Ingredients
For the toast:
- 1 loaf sourdough bread (such as La Brea Bakery)
- 1 clove garlic, peeled (to rub on toasted bread)
- 12 slices mozzarella (1/4-inch thick)
- 3/4 tsp italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the tomato topping:
- 2 cups tomatoes (diced and drained)
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- 25 fresh basil leaves, chiffonade
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
Step 1: Marinate the Tomatoes
- 2 cups tomatoes, diced and drained
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
While the oven preheats, combine the diced and drained tomatoes with the extra virgin olive oil, aged balsamic vinegar, salt, and fresh cracked black pepper in a bowl.
Stir gently to combine, allowing the flavors to meld together.
Set aside at room temperature—this gives the tomatoes time to release their juices and creates a flavorful base for the toast.
I prefer to prepare this first so the flavors have time to develop while the bread toasts.
Step 2: Bake the Sourdough Slices
- 1 loaf sourdough bread
- 1 clove garlic, peeled
Preheat your oven to 350°F.
Slice the sourdough bread into 12 slices (roughly ½-inch thick), then arrange them on a baking sheet in a single layer.
Bake for about 10 minutes until the bread is lightly toasted and just beginning to firm up—this prevents the toast from becoming soggy when topped with the juicy tomato mixture.
Remove from the oven and immediately rub one side of each warm slice with the peeled garlic clove to infuse subtle garlic flavor throughout.
Step 3: Melt the Mozzarella
- 12 slices mozzarella
- 3/4 tsp italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Increase the oven temperature to broil on high.
Place one slice of mozzarella (¼-inch thick) on each piece of toasted bread, then sprinkle evenly with Italian seasoning, sea salt, and freshly ground black pepper.
Broil for 2-3 minutes, watching carefully, until the cheese melts and just begins to lightly brown at the edges.
I watch the broiler closely since timing varies by oven—you want melted, creamy cheese, not browned mozzarella.
Step 4: Garnish and Serve
- tomato topping from Step 1
- 25 fresh basil leaves, chiffonade
Remove the broiled toast from the oven and immediately top each slice with a generous spoonful of the tomato mixture from Step 1, distributing the tomatoes and their flavorful juices evenly.
Finish with a light scatter of fresh basil chiffonade across the top and a final grind of black pepper for visual appeal and brightness.
Tasty Caprese Toast
Ingredients
Method
- While the oven preheats, combine the diced and drained tomatoes with the extra virgin olive oil, aged balsamic vinegar, salt, and fresh cracked black pepper in a bowl. Stir gently to combine, allowing the flavors to meld together. Set aside at room temperature—this gives the tomatoes time to release their juices and creates a flavorful base for the toast. I prefer to prepare this first so the flavors have time to develop while the bread toasts.
- Preheat your oven to 350°F. Slice the sourdough bread into 12 slices (roughly ½-inch thick), then arrange them on a baking sheet in a single layer. Bake for about 10 minutes until the bread is lightly toasted and just beginning to firm up—this prevents the toast from becoming soggy when topped with the juicy tomato mixture. Remove from the oven and immediately rub one side of each warm slice with the peeled garlic clove to infuse subtle garlic flavor throughout.
- Increase the oven temperature to broil on high. Place one slice of mozzarella (¼-inch thick) on each piece of toasted bread, then sprinkle evenly with Italian seasoning, sea salt, and freshly ground black pepper. Broil for 2-3 minutes, watching carefully, until the cheese melts and just begins to lightly brown at the edges. I watch the broiler closely since timing varies by oven—you want melted, creamy cheese, not browned mozzarella.
- Remove the broiled toast from the oven and immediately top each slice with a generous spoonful of the tomato mixture from Step 1, distributing the tomatoes and their flavorful juices evenly. Finish with a light scatter of fresh basil chiffonade across the top and a final grind of black pepper for visual appeal and brightness.