Description
Pizza Toast is a quick and delicious snack that combines the crispy, toasted artisan bread with the fresh, vibrant flavors of tomatoes, mozzarella, Parmesan, garlic, and basil. This easy recipe brings the essence of pizza in a convenient open-faced sandwich, perfect for a quick lunch or light dinner.
Ingredients
Scale
Bread and Oil
- 4 large slices of sourdough bread or Artisan bread
- 1 Tablespoon extra-virgin olive oil (divided)
Toppings
- 2 cloves garlic (minced)
- 2 Roma tomatoes (sliced thin)
- 8 slices whole fat mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper (to taste)
- 6 fresh basil leaves (chiffonade)
Instructions
- Prepare the Bread: Preheat your oven to 400°F (200°C). Place the slices of sourdough or artisan bread on a baking sheet. Brush both sides of each slice lightly with half of the extra-virgin olive oil to ensure crispness and golden color.
- Add Garlic: Spread the minced garlic evenly over each piece of bread to infuse it with aromatic flavor as it toasts.
- Layer Tomatoes and Cheese: Arrange thin slices of Roma tomatoes evenly over the bread, then place the mozzarella cheese slices on top, distributing them well for even melting.
- Sprinkle Parmesan and Season: Sprinkle the freshly grated Parmesan cheese over the tomato and mozzarella layers. Season with salt and freshly ground black pepper to taste.
- Bake the Toasts: Bake in the preheated oven for approximately 10–12 minutes, or until the cheese is melted, bubbly, and slightly golden, and the bread edges are crisp.
- Add Fresh Basil and Serve: Remove the toasts from the oven and immediately top with chiffonade of fresh basil leaves. Drizzle the remaining olive oil over the toasts for added flavor before serving warm.
Notes
- Use fresh, high-quality mozzarella for the best melt and creaminess.
- For extra crispness, you can toast the bread slightly before adding toppings.
- Adjust seasoning according to your preference; a sprinkle of red pepper flakes can add a nice kick.
- Serve immediately to enjoy the cheese at its gooey best.
