Guacamole Mozzarella Toasts with Tomato and Arugula Salad

These open-faced toasts are a delightful mashup of caprese and avocado toast, featuring zesty guacamole, creamy mozzarella and perfectly seasoned tomato slices on crispy sourdough bread. A squeeze of lime and a pinch of chili flakes give the guac a lively kick, while a balsamic glaze drizzled over everything ties the flavors together beautifully.

Served alongside a simple arugula salad with Parmesan and a light olive oil dressing, this dish makes a quick and satisfying lunch or dinner. It’s ready in just 20 minutes and packed with fresh, vibrant flavors that will brighten any meal.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.06 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Toast the sourdough bread slices until golden and crisp. Quarter the lime. Thinly slice the fresh mozzarella into rounds. Thinly slice the tomato into rounds and season with salt and pepper.
2. In a large bowl, combine the arugula, Parmesan cheese and a drizzle of olive oil. Toss to coat, then season lightly with salt and pepper.
3. Spread the guacamole evenly onto the toasted bread slices. Season with salt, pepper, a squeeze of lime juice and a pinch of chili flakes. Top with the mozzarella rounds and seasoned tomato slices.
4. Cut each toast in half diagonally. Divide the toasts and arugula salad between two plates. Drizzle everything generously with balsamic glaze. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or whole grain works well, but sourdough adds a nice tang.

Can I make this vegan?

Absolutely! Use vegan mozzarella and skip the Parmesan or use a vegan Parmesan alternative.

How do I store leftovers?

Assemble only what you’ll eat. Store components separately: keep guac and salad in airtight containers and toast bread fresh.