Fresh Tomato Toast with Basil

Associated with Spanish pan con tomate and sunny Mediterranean mornings, this toast thrives on peak-summer tomatoes. Garlic-rubbed sourdough meets juicy heirlooms, fresh basil, olive oil, and soft mozzarella for a bright no-cook bite.

Serves 4 · 12 min prep · 4 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 32g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 3 medium ripe heirloom or vine tomatoes
• 4 slices thick-sliced crusty sourdough bread
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 4 oz soft fresh mozzarella or burrata
• 1 tsp red wine vinegar

Instructions

1. 1Slice the tomatoes into generous 1/4-inch rounds and lay them on a plate; sprinkle lightly with flaky salt and let them sit 5 minutes so juices start to pool.
2. 2Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on both sides, about 2 minutes per side if broiling.
3. 3While the bread is still hot, rub the cut side of the garlic clove firmly across the surface of each toast so the heat releases the garlic aroma without raw bite.
4. 4Drizzle each toast with a little olive oil so it soaks into the warm bread.
5. 5Tear the mozzarella into soft pieces and tuck a few onto each toast as a creamy base.
6. 6Arrange overlapping tomato slices on top, spooning any collected tomato juices over the bread.
7. 7Scatter torn basil leaves generously so every bite gets herbal freshness.
8. 8Whisk the remaining olive oil with the red wine vinegar, salt, and black pepper to make a quick bright vinaigrette.
9. 9Spoon the vinaigrette lightly over the tomatoes and finish with one more pinch of flaky salt and cracked pepper.
10. 10Serve at once while the toast is still crisp and the tomatoes are cool and juicy against the warm bread.