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The Best Tomato Toast with Mozzarella

Tomato Toast is a play on the Margherita Pizza, with the exception of the basil. The combination of the warm, crusty bread, fresh garlic, tomato, and mozzarella has become a favorite in our family and we wait all year to use the garden-fresh, sun-ripened tomatoes for this delicious toast.

If you’re a fan of this combination you will also love this Margherita Flatbread Pizza. 

The tomato, garlic, and cheese combined with the warm bread is so simple that everyone who’s ever tried this toast at my house is always super surprised at how good it is! I love to watch people’s eyes widen as they bite into it and just fall in love with it.

If you’re wanting to eat the tomato toast for breakfast, just add a couple of eggs and you’ve got a breakfast meal.

Or, serve it on a sliced baguette and you’ve got a quick appetizer before a meal.

I hope you give this a try and let me know what you think!

Best way to eat the Tomato Toast:

  • Make it right before you’re ready to eat it so that the toast is still slightly warm
  • Use fresh garlic, not the one that comes chopped in a jar
  • Use fresh, garden or heirloom tomatoes when they’re in season for the best tomato flavor
  • Grate the mozzarella or gouda cheese yourself, don’t use the prepackaged one.
  • Season the tomato well (with salt)
  • Use artisan bread, or baguette if available

How to make the Tomato Mozzarella Toast

  • Slice the tomatoes into 1/2 inch slices.
  • Shred the cheese.
  • Peel the garlic, put it through the garlic press and combine with mayo.
  • Next, grill or toast the bread until a good golden crust forms.
  • Assemble: Spread some garlic mayo on top of the toast, add the tomato, sprinkle with salt & pepper, then top with a generous amount of cheese.

And there you have it – the best tomato mozzarella toast. Now, close your eyes, and enjoy!

Check out these other delicious Appetizers here:

The Best Tomato Toast

Tomato Toast is simple, quick, but such a delicious appetizer or lunch!
5 from 1 vote

This Tomato Toast is made of warm toasted bread, garlicky mayo, ripe tomato and a healthy heap of shredded cheese. It's the best tomato toast out there.

Author: Marina | Let the Baking Begin
Course: Appetizer
Keyword: tomato toast
Calories: 301 kcal
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 2 large heirloom tomatoes, stem and ends trimmed (sliced into 1/2 inch slices)
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 4 slices of white artisan bread (sliced to 3/4 inch thickness)
  • 2 garlic cloves (pressed or finely minced)
  • 1/3 cup mayonnaise
  • 4 oz Mozzarella cheese (use full fat Mozzarella or Gouda cheese, any not too strongly flavored cheese will work here)

Instructions

How to make the Best Tomato Toast

  1. Toast the bread in a toaster, on a grill or a dry skillet until the outside is well toasted/golden. Allow the bread to cool just slightly.

  2. Meanwhile, mix the mayo and garlic. Slice the tomatoes and bread.

  3. Spread some garlic mayo, top with a slice or two of tomatoes and season them with salt & pepper. Next, sprinkle with shredded cheese or shred the cheese right onto the toast.

Nutrition Facts
The Best Tomato Toast
Amount Per Serving
Calories 301 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 590mg 25%
Potassium 218mg 6%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 4g
Protein 10g 20%
Vitamin A 14.1%
Vitamin C 10.8%
Calcium 19.1%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Nancy

    would you put it under the broiler for a few minute to melt the cheese Thanks Love the recipe

    · Reply
    • Hi Nancy, I do not put it under the broiler as that completely changes the texture and flavor. This doesn’t mean that you can’t – who knows, may be you’ll like it better like that.

      · Reply

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