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.
Course
Breakfast
Cuisine
American
Keyword
caprese toast
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings1serving
AuthorKelly
Ingredients
Olive oil or avocado oilfor toasting the bread
1sliceof rustic gluten-free Sourdough(or crusty rustic loaf of choice. We like Bread Srsly, AWG Bakery, California Country Gal or Base Culture.)
1whole clove garlicpeeled and tip cut off (to rub over the toast)
2-ozdairy-freefresh 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 spinachabout ¼ cup
2slicesof medium tomatoesred Heirloom tomatoes if possible but if not then any medium tomatoes
Kosher salt or sea saltto taste
Freshly cracked black pepperto taste
Red pepper chili oil or red pepper chili garlic flakesto taste
2fresh basil leaves1 thinly sliced and 1 whole (for garnish)
1-2tspbalsamic glaze or reduced balsamic vinegar
Kosher salt or sea saltto taste
Freshly cracked black pepperto taste
Instructions
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.