Tomato Mozzarella Breakfast Toasts

What you need

• 4 slices thick sourdough bread
• 2 large ripe tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves
• 1 tablespoon balsamic glaze
• Flaky sea salt to taste
• Black pepper to taste
• 1 clove garlic, halved
• Butter for spreading

The easy way

1. Toast the sourdough slices until golden and crisp.
2. Rub one side of each toast with the cut garlic clove for subtle flavor.
3. Spread a thin layer of butter on the toasted bread, then layer with tomato and mozzarella slices.
4. Drizzle with olive oil and season generously with flaky sea salt and black pepper.
5. Garnish with fresh basil leaves and a drizzle of balsamic glaze just before serving.
6. Serve immediately to prevent the bread from becoming soggy; do not store leftovers as freshness is key.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.