This post may contain affiliate links. Please see our disclosure policy.
This caprese toast is a whimsical twist on a traditional tomato caprese salad. Crusty sourdough bread slices are topped with cream cheese, balsamic glaze, bocconcini, sweet strawberries, and dots of mayonaise. Arranged in a fun toadstool pattern, the toppings aren’t only cute but also add incredible sweet, tangy, salty, and savory flavors.
Caprese is one of my favorite foods! I incorporate the flavors into a variety of recipes like my caprese skewers, caprese bites, and smiling caprese Santa. However, this caprese toast is one of my go-to variations for summer.
Recipe Tip
Serve the toast as a starter, light meal, or tasty snack!
A slightly sweeter take on the savory dish, this recipe takes advantage of berry season, swapping juicy tomatoes for fresh strawberries.
Quick to prepare with no cooking required, it’s perfect for a quick lunch or a unique appetizer, and it’s guaranteed to impress.
Caprese Toast Ingredients
Please be sure to scroll down to the recipe card for the complete details!
- Sourdough: Slice fresh or toast for more texture, as you prefer.
- Cream cheese: I prefer plain and full-fat, but use what you have.
- Strawberries: Opt for firm and unbruised berries with a pointed top.
- Bocconcini: Mini mozzarella balls. Choose a firm cheese you can slice.
- Basil: To add a fresh taste and a pop of color.
- Balsamic glaze: Adds sweetness and tang. Available at your local grocery store.
- Mayonnaise: For the white toadstool dots.
How to Make Caprese Toast
- Slice the sourdough, top with cream cheese and balsamic glaze.
- Prepare the toadstools: Halve the strawberries and scoop out the inside with a melon baller. Halve a bocconcini and fill it into the cavity.
- Arrange the fresh basil and strawberry toadstools onto the toast.
- Final details: Top the toadstools with mayo dots. Serve.
Possible Variations
- Sourdough: Try ciabatta or your favorite bread.
- Strawberries: Cherry tomatoes, grape tomatoes, figs, or raspberries.
- Bocconcini: Or fresh mozzarella cheese.
- Mayonnaise: Or cream cheese.
- Toast: Make a classic caprese salad instead, with arugula or spinach as the base, topped with strawberry and mozzarella toadstools and a tasty extra virgin olive oil and balsamic vinegar dressing.
- Cream cheese: Try goat cheese, melted mozzarella, or grated tomato.
- Basil: Swap for pesto, fresh mint, or thyme.
- Add-ins: Mince fresh garlic cloves and spread the mixture onto the toasts before adding cream cheese.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge. Enjoy within 1 day.
FAQs
Yes, a few hours ahead is fine. Keep the toasts covered with plastic wrap in the fridge, and take them out 15-20 minutes before serving so they aren’t fridge cold. Wait to season until serving.
Swap the bread with crackers or crostini and plate them on your favorite platter with a crushed pistachio base for ‘moss.’
More Appetizers
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Caprese Toast
Equipment
Ingredients
- 2 slices sourdough bread
- 4 tablespoons cream cheese
- 1 tablespoon balsamic glaze
- 5 strawberries
- 5 bocconcini, mini mozzarella balls
- fresh basil
- 1 tablespoon mayonnaise
- sea salt, to taste
- black pepper, to taste.
Instructions
- Slice the sourdough.
- Spread the cream cheese on top of the bread slices.
- Drizzle with balsamic glaze and use a knife to smooth over the glaze.
- Halve the strawberries and cut off the bottom leaves in a straight line across.
- Use a melon baller to scoop out the inside of the strawberry.
- Halve the bocconcinis.
- Arrange the fresh basil and toadstools on top of the toast in a single layer.
- Use a toothpick or piping utensil to add the mayo dots to the toadstools.
- Add more basil leaves if you wish.
- Sprinkle with sea salt and pepper.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
