This Caprese Toast is easy to make with juicy summer tomatoes, fresh vegan mozzarella, garlic, basil finished with a drizzle of balsamic glaze. It’s the perfect healthy breakfast, snack, lunch or appetizer using fresh seasonal ingredients.
Ingredients you need
- Rustic Sourdough, (or crusty rustic loaf of choice) (We like Bread Srsly, AWGBakery or California Country Gal for grain-free)
- Dairy-free (or regular) fresh mozzarella (about 2 round slices) (Violife Cashew Milk Mozzarella or fave brand of your choice)
- Baby spinach
- Tomatoes
- Kosher salt or sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil leaves
- Balsamic glaze
- Avocado oil or olive oil, for toasting the bread
How to make Caprese Toast
- Drizzle the bread with some olive oil and toast the bread on a skillet over low-medium heat, until lightly golden on both sides or to your liking.
- Rub the cut end of the garlic all over the toast.
- Top the toast with 2 slices of the fresh mozzarella.
- Arrange the spinach neatly on top (use more or less as needed).
- Layer 2 slices of tomato (or as many as needed) over the spinach and season with salt, black pepper and chili oil / chili flakes. Sprinkle with chopped fresh basil (plus one whole basil leave) along with a drizzle of balsamic glaze.
- Cut the toast in half and enjoy.
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This Caprese Toast is easy to make with juicy summer tomatoes, fresh vegan mozzarella, garlic, basil finished with a drizzle of balsamic glaze. It's the perfect healthy breakfast, snack, lunch or appetizer using fresh seasonal ingredients.
- Olive oil or avocado oil for toasting the bread
- 1 slice of rustic gluten-free Sourdough (or crusty rustic loaf of choice. We like Bread Srsly, AWG Bakery, California Country Gal or Base Culture.)
- 1 whole clove garlic peeled and tip cut off (to rub over the toast)
- 2- oz dairy-free fresh mozzarella (about 2 round slices) (we like Violife Cashew Milk Mozzarella or fave brand of your choice. Regular Mozzarella works if not dairy-free)
- Handful of baby spinach about ¼ cup
- 2 slices of medium tomatoes red Heirloom tomatoes if possible but if not then any medium tomatoes
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
- Red pepper chili oil or red pepper chili garlic flakes to taste
- 2 fresh basil leaves 1 thinly sliced and 1 whole (for garnish)
- 1-2 tsp balsamic glaze or reduced balsamic vinegar
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
- Drizzle the bread with some olive oil and toast the bread on a skillet over low-medium heat, until lightly golden on both sides or to your liking.
- Rub the cut end of the garlic all over the toast.
- Top the toast with 2 slices of the fresh mozzarella.
- Arrange the spinach neatly on top (use more or less as needed).
- Layer 2 slices of tomato (or as many as needed) over the spinach and season with salt, black pepper and chili oil / chili flakes. Sprinkle with chopped fresh basil (plus one whole basil leave) along with a drizzle of balsamic glaze.
- Cut the toast in half and enjoy.
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