Description
Crunchy sourdough warmed in a hot skillet, rubbed with garlic and glossy olive oil, then layered with ripe tomato, melty mozzarella, and bright basil. A burst of freshness in every bite.
Ingredients
- 2 slices sourdough bread
- 1 medium tomato
- 100 g fresh mozzarella
- 8 fresh basil leaves
- 1 tbsp olive oil
- 1 clove garlic
- to taste salt
- to taste black pepper
Instructions
- Preheat a skillet over medium heat.
- Toast the bread slices until golden brown on both sides, about 2 minutes per side.
- Rub the hot bread with the cut side of the garlic clove.
- Drizzle olive oil evenly over the garlic-rubbed side of each toast.
- Slice the tomato and mozzarella into thin rounds.
- Arrange tomato slices on each toast and season with salt and pepper.
- Place mozzarella slices on top of the tomatoes and add basil leaves.
- Cover the skillet and cook for 1 to 2 minutes until the cheese softens.
- Remove from heat and transfer to a serving plate.
Notes
- Day-old bread works best for a crispier toast.
- Substitute arugula for basil for a peppery twist.
- Drizzle with balsamic glaze for added sweetness.
- Serve immediately to maintain crisp texture.