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For a healthy lunch that’s also cute, try this easy caprese toast recipe with strawberries and fresh mozzarella balls shaped like toadstools.
Top with basil for whimsical woodland toasts that are sure to impress.
Serve these charming toasts as a delicious lunch or starter.
To make them appetizer-friendly, swap the bread with crackers or crostini and plate them on your favorite platter with a crushed pistachio base for ‘moss.’
If you crave a more traditional caprese, skip the strawberries and use cherry tomatoes instead.
Another option is to make a toadstool salad with arugula or spinach as the base, top with strawberry and mozzarella toadstools, and a tasty olive oil and balsamic vinegar dressing. Yum.
Toadstool Caprese Toast
Ingredients
- 2 slices sourdough bread
- 4 tablespoons cream cheese
- 1 tablespoon balsamic glaze
- 5 strawberries
- 5 bocconcini, mozzarella balls
- fresh basil
- 1 tablespoon mayonnaise
- sea salt
- melon baller
- piping utensil
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 all the toadstools on the toast and place a basil leaf under each mushroom.
- 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.
- Serve.
