Caprese Avocado Toast Recipe

Prepare bread

Preheat a skillet over medium-high heat or preheat the oven broiler. Lightly brush both sides of the bread slices with butter or olive oil. Toast the bread in the skillet 1–2 minutes per side until golden and crisp, or place on a baking sheet and broil 1–2 minutes per side, watching closely to avoid burning. Remove and set aside to cool slightly.

Make smashed avocado

Halve and pit the avocados. Scoop flesh into a medium bowl. Add lemon juice, 1 tsp olive oil, kosher salt and black pepper. Using a fork, roughly smash the avocado to a creamy-but-textured consistency (leave some small chunks). Taste and adjust seasoning if needed.

Immediately spread about 3–4 tablespoons of the smashed avocado evenly over each toasted bread slice, leaving a small border for presentation.

Prepare tomatoes and mozzarella

Wash and halve the grape tomatoes. In a small bowl, toss the halved tomatoes with 1 tsp olive oil, a pinch of salt (about 1/4 tsp) and 1/8–1/4 tsp freshly ground black pepper. Halve the small mozzarella pearls if not already halved.

Arrange the seasoned tomatoes and mozzarella evenly over the avocado layer on each toast. For best texture and appearance, distribute both tomatoes and mozzarella so each bite contains both components.

Tear the basil leaves into small pieces and scatter them over the toasts.

Drizzle about 1/2 tablespoon balsamic glaze over each assembled toast in a decorative zigzag or dot pattern. If the glaze is very thick, warm it briefly (5–10 seconds) in the microwave to loosen.

Finish with a light sprinkle of Maldon sea salt flakes (about a pinch per toast) and, if desired, a few microgreens or extra torn basil for color.

Serve immediately so the toast remains crisp. Optionally, provide extra balsamic glaze and freshly ground pepper at the table.