Grilled Peach Caprese Breakfast Toast

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 15g protein
• 42g carbs
• 22g fat
• 5g fiber

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Ingredients

• 3 ripe peaches
• 4 thick sourdough slices
• 8 oz fresh mozzarella
• 1 ripe avocado
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic glaze
• 1/2 cup fresh basil leaves
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 Tbsp honey
• 1 tsp lemon juice

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, about 400°F. Halve and pit the peaches, then brush the cut sides lightly with olive oil.
2. 2Grill the peach halves cut-side down until deep grill marks appear and the fruit softens slightly, 3 to 4 minutes. Flip and warm the skin side another minute. Transfer to a cutting board and slice into thick wedges.
3. 3Brush both sides of the sourdough with remaining olive oil. Grill or toast until golden and crisp with light char, about 2 minutes per side.
4. 4While the bread toasts, thinly slice or tear the fresh mozzarella. Halve the avocado, remove the pit, and mash the flesh lightly with lemon juice and salt until creamy but still chunky.
5. 5Spread a generous layer of mashed avocado over each warm toast. Arrange mozzarella slices on top so they begin to soften from the residual heat.
6. 6Layer the warm grilled peach wedges over the cheese. Tear basil leaves and scatter them generously across each toast.
7. 7Drizzle balsamic glaze and a thin ribbon of honey over everything. Finish with flaky sea salt and freshly cracked black pepper.
8. 8Serve immediately while the peaches are still warm and the mozzarella is just melting at the edges for the full dessert-to-savory crossover effect.