Toast with Grilled Tomatoes and Mozzarella

Homegrown tomatoes grilled and served on garlic toast with mozzarella, basil and olive oil.


  • 6 Vine-ripened Tomatoes, cored and halved horizontally
  • 2 Tbsp. Olive Oil, plus more for drizzle
  • Kosher Salt and Pepper, to taste
  • 6 oz. Fresh Mozzarella, sliced
  • 2 Sprigs Fresh Basil
  • 2 Garlic Cloves, halved
  • 1 Loaf Canyon Bakehouse Ancient Grain Bread


  1. Heat a pre-seasoned stovetop grill pan to medium or allow a charcoal grill to settle and die down.
  2. Place the prepared tomatoes in a large bowl and add the olive oil. Season generously with kosher salt and pepper. Toss to coat.
  3. Place the prepared tomatoes face-down on the grill. Allow them to soften slightly and form grill marks before turning. Cook for 3-4 minutes on each side and remove them from the heat.
  4. Arrange the grilled tomatoes on a platter and tuck sliced fresh mozzarella in-between.
  5. Toast the bread and rub each slice generously with the halved garlic cloves.
  6. Drizzle the tomatoes and mozzarella with olive oil. Sprinkle with fresh basil leaves and serve with garlic toast.

Difficulty: Easy

Prep: 5 min

Cook: 5 min

Servings: 12