Garden Tomato Basil Open Cheese Toast

Open-faced cheese toasts have long been a casual American way to showcase peak-season produce. This garden version piles ripe tomatoes, fresh basil, and melted mozzarella on crisp sourdough, finished with a sweet balsamic glaze.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 34g carbs
• 20g fat
• 3g fiber

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Ingredients

• 4 slices thick-sliced sourdough bread
• 2 tbsp olive oil
• 1 garlic clove
• 2 medium ripe tomatoes
• 1/2 cup fresh basil leaves
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze

Instructions

1. 1Preheat the oven to 425°F and position a rack in the upper third. Line a large baking sheet with parchment for easy cleanup.
2. 2Brush both sides of each bread slice lightly with olive oil. Place the slices in a single layer on the prepared sheet.
3. 3Toast the bread in the oven for 4 to 5 minutes until the tops turn lightly golden and the edges feel crisp to the touch. Remove the sheet carefully.
4. 4Rub the cut side of the garlic clove firmly over the warm toasted surface of each slice so the heat releases the aroma into the bread.
5. 5Slice the tomatoes into thin rounds and arrange them in a single overlapping layer on each toast, covering most of the surface.
6. 6Scatter torn basil leaves evenly over the tomatoes, then season the tops with salt and black pepper.
7. 7Pile the mozzarella generously over the tomato-basil layer and finish with a light dusting of Parmesan so every bite will melt together.
8. 8Return the sheet to the oven and bake 6 to 8 minutes until the cheese is fully melted, bubbling at the edges, and spotted golden in places.
9. 9Switch the oven to broil for 60 to 90 seconds, watching closely, until the cheese develops deeper brown spots without burning the basil.
10. 10Remove the toasts, let them rest 1 minute so the cheese sets slightly, then drizzle each with balsamic glaze.
11. 11Transfer to plates with a spatula, add a few extra fresh basil leaves on top if desired, and serve immediately while the toast is still crackly and the cheese stretches.