Tomato Basil Open-Faced Cheese Toast

Open-faced toasts have long been a Mediterranean way to showcase ripe produce on crusty bread. This version melts mozzarella and provolone over garlic-rubbed slices, finished with fresh tomatoes, basil, and a touch of balsamic glaze.

Serves 4 · 15 min prep · 6 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 34g carbs
• 24g fat
• 3g fiber

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Ingredients

• 8 slices rustic Italian or sourdough bread
• 3 tbsp extra-virgin olive oil
• 3 medium, sliced 1/4-inch thick ripe Roma or heirloom tomatoes
• 8 oz, sliced fresh mozzarella cheese
• 4 slices provolone cheese
• 1/2 cup packed fresh basil leaves
• 1, halved garlic clove
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. 1Turn the broiler to high and set a rack in the upper third of the oven. Have a large baking sheet ready.
2. 2Brush both sides of each bread slice lightly with olive oil. Place them on the sheet and toast under the broiler for 1 minute per side until just golden and fragrant.
3. 3Remove the sheet and immediately rub the cut side of the garlic clove over the warm top of every toast so the heat releases the garlic aroma into the bread.
4. 4Layer overlapping tomato slices across each toast, then season the tomatoes lightly with flaky salt and black pepper.
5. 5Top the tomatoes with alternating slices of fresh mozzarella and provolone so the cheeses cover most of the surface.
6. 6Return the sheet to the broiler and cook 2 to 3 minutes until the cheeses melt completely, turn glossy, and develop light golden blisters.
7. 7Watch carefully so the tomatoes warm through without the bread edges burning.
8. 8Pull the toasts out and immediately tuck fresh basil leaves under and over the melted cheese so the heat wilts them slightly and releases their perfume.
9. 9Drizzle each toast with a thin ribbon of balsamic glaze for sweet-tangy contrast.
10. 10Serve two open-faced toasts per person right away while the cheese is still stretchy and the basil is bright.