Buffalo Mozzarella Toasts with Roasted Tomatoes & Summer Fruit

Some breakfasts just feel like summer, light, colourful, and effortless. These buffalo mozzarella toasts are exactly that. With blistered cherry tomatoes, juicy stone fruit, fresh basil, and creamy mozzarella on crisp sourdough, they strike the perfect balance of sweet, savoury, and refreshing.

It’s a dish you can throw together before the day heats up, whether you’re hosting brunch or just treating yourself to something a little special.

Credit: deliciousLiving

The Recipe

Serves 4–6

Ingredients

• 4–6 thick slices rustic sourdough or gluten‑free bread

• 3 tbsp extra‑virgin olive oil, divided

• 3 cups cherry tomatoes

• 1 clove garlic, peeled and crushed

• 4 fresh apricots or 2 peaches, pitted and diced

• ¼ cup sliced fresh basil, plus extra to serve

• ½ tsp red wine vinegar

• ¼ tsp sea salt

• 250 g buffalo mozzarella, torn

• ¼ tsp coarsely ground black pepper

Method

1. Preheat oven to 190°C.

2. Brush bread with 1 tbsp olive oil and set aside.

3. Toss tomatoes, remaining olive oil, and garlic in a baking dish. Roast 15–20 minutes until blistered and soft.

4. Toast bread in the oven for around 10 minutes, flipping once.

5. Let tomatoes cool slightly, then fold through the diced fruit, basil, vinegar, and salt.

6. Spoon the mixture over the toasted bread.

7. Finish with torn buffalo mozzarella, extra basil, and cracked pepper.

8. Serve immediately

This is the kind of breakfast that feels restaurant‑level but takes barely any effort. Fresh produce, great buffalo mozzarella, and a few minutes in the oven, that’s all you need for a bright, delicious start to the day!