Tomato, Basil, & Mozzarella Open-Faced Sandwiches

tomato basil toasts

My summer lunches are often simple. Avocado and lemon juice spread on toast. Giant fruit smoothies. Cheese and crackers. And, often, tomato, basil, and mozzarella on toast.

In Switzerland last year, this is something I often made since there was fresh basil growing on our windowsill and the local farmer’s market carried some really epic tomatoes. It’s quick, simple, and delicious and the key to it is really ripe tomatoes. If you have really ripe tomatoes, it’ll taste amazing. If you don’t, it will be mediocre at best. So I suggest making this during tomato season and grabbing some tomatoes from your local farmer’s market.

Once you have those, just toast some fresh bread, add a couple tomato slices (enough to cover the open-faced sandwich), slip some fresh basil leaves on top, and then top with slices of fresh mozzarella. Enjoy in the sunshine.

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2 Comments

  1. Such a great idea! Sort of forehead-slappingly simple, and yet I’ve never thought of making it before. And I happen to have all those ingredients, including ripe organic tomatoes and home-grown basil, so I think I know what I’m having for lunch today.

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