Toast the bread slices in a skillet, on a grill pan, or under a broiler until they’re golden and crisp around the edges (about 3–4 minutes). Rub the warm toast with the cut garlic halves if using.
While the bread browns, dice or slice the tomatoes and season lightly with salt. Let them rest a minute or two to draw out some juices, then drizzle with a teaspoon of olive oil and a pinch of pepper.
Lay mozzarella slices on each toast. If you’re using bocconcini, scatter a few whole or halved pieces over the toast for a creamy bite.
Spoon the tomato mixture onto each mozzarella-topped toast. Tear basil leaves and scatter them generously over the top.
Finish with a light drizzle of olive oil, a tiny splash of balsamic glaze if you like, and another pinch of salt and pepper to taste. Add red pepper flakes in moderation for a controlled heat.
Serve immediately while the bread is still crackly and the cheese is softly melty. This snack shines at room temperature too, but it’s best warm.
Notes
A bite-sized burst of summer: crispy toast topped with juicy tomatoes, fresh mozzarella, basil, olive oil, and a kiss of salt—quick to assemble and perfect as a snack or light starter.
