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Italian Flavor Toasts with Fresh Mozzarella and Basil

Quick Italian toasts with fresh mozzarella, ripe tomato, and basil on crispy ciabatta bread.

Italian Flavor Toasts with Fresh Mozzarella and Basil

Discover a quick and fresh Italian appetizer with toasted ciabatta, mozzarella, tomato, and basil. Perfect for a light snack or starter.

Recipe Details

Prep time
10m
Cook time
10m
Rest time
0s
Total time
20m

Ingredients

Servings:
1
  • 2 piece ciabatta bread slice
  • 100 g fresh mozzarella ball
  • 1 piece ripe red tomato
  • 5 piece fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • 1 piece garlic clove minced
  • 1 pinch salt
  • 1 pinch black pepper ground

Origins

Italian

Instructions

  1. Preheat a grill pan or skillet over medium heat.
  2. Brush both sides of the ciabatta bread slices with extra virgin olive oil.
  3. Toast the bread slices on the grill pan until golden brown and crisp, about 2 minutes per side.
  4. Remove the toasted bread and rub one side of each slice with the minced garlic clove.
  5. Slice the fresh mozzarella ball into thin pieces.
  6. Slice the ripe red tomato into thin rounds.
  7. Place mozzarella slices evenly on each toasted bread slice.
  8. Add tomato slices on top of the mozzarella.
  9. Season with a pinch of salt and ground black pepper.
  10. Garnish each toast with fresh basil leaves.
  11. Drizzle a little extra virgin olive oil over the assembled toasts before serving.

Tips

  • Use fresh, ripe tomatoes for the best flavor.
  • Serve immediately to enjoy the crispiness of the toast.
  • You can add a drizzle of balsamic glaze for extra taste.

Serving Suggestions

  • light salad
  • white wine
  • sparkling water

Enjoy these fresh Italian toasts as a light appetizer or snack, bursting with classic flavors and easy to prepare.

Nutrition Facts

Estimated values per 100g.

  • Fiber (g): 1
  • Sodium (g): 0.3
  • Sugar (g): 3
  • Fat (g): 12
  • Carbohydrates (g): 20
  • Protein (g): 10
  • Calories: 220
  • Cholesterol (g): 15
  • Saturated Fat (g): 5

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