This Mini Caprese Avocado Toast is an easy, flavorful option for appetizers, brunch, breakfast or a light lunch. It’s vegetarian, fresh, and great for warm-weather gatherings.
I’ve loved avocado toast for years, and this Caprese-style version is one of my favorites. It combines creamy mashed avocado with fresh tomatoes, mozzarella and basil, finished with a drizzle of balsamic glaze. These bite-sized toasts are simple to prepare and versatile enough for parties, casual breakfasts, or a quick lunch.
Because the ingredients are so fresh, this recipe is especially enjoyable during summer, but I make it all year round. The toasts are easy to assemble and look beautiful on a platter, making them a reliable crowd-pleaser. Below you’ll find the tools, ingredients and clear steps to make Mini Caprese Avocado Toast at home.
Kitchen Tools
- Large baking sheet
- Prep bowls: small bowls for mashed avocado and chopped tomatoes
- Sharp knives and cutting board
- Measuring cups and spoons
Ingredients
- 1 large loaf Italian or French bread — sliced into ½-inch rounds (or use store-bought crostini)
- ¼ cup olive oil
- 4 large avocados
- 1 cup grape or cherry tomatoes, halved
- 8 oz fresh mozzarella, torn or shredded
- Balsamic glaze, store-bought or homemade
- 8–10 fresh basil leaves
- Optional seasonings: salt, ground black pepper, red pepper flakes, or a spoonful of basil pesto
How To Make Avocado Toast
Bread Prep
- Preheat the oven to 350°F (175°C). Slice the loaf into even ½-inch slices, discarding the end pieces if desired.
- Brush or drizzle both sides of each slice with olive oil and season lightly with salt and pepper.
- Arrange the slices on a large baking sheet and bake for about 15 minutes, flipping once, until the slices are golden and crisp but not burnt.
- While the bread toasts, prepare the remaining ingredients.
Ingredient Prep and Assembly
- Halve and pit the avocados. Scoop the flesh into a bowl and mash with a fork until slightly chunky—or smooth if you prefer.
- Halve or chop the tomatoes. Grape or cherry tomatoes work well because they are less watery.
- Tear the fresh mozzarella into small pieces or use shredded mozzarella or pearls if preferred.
- Stack basil leaves and slice into ribbons, or tear them roughly for a rustic finish.
- To assemble: spread about 1 heaping tablespoon of mashed avocado onto each toasted bread slice, top with a few tomato pieces and mozzarella, then finish with fresh basil and a drizzle of balsamic glaze. Add red pepper flakes, black pepper or a spoonful of pesto if desired. Serve immediately—these are best fresh.
More Appetizer Ideas
Everything Bagel Cheese Ball Bites
Grilled Peaches with Honey Mascarpone
Easy Ritz Bites
Baked Buffalo Chicken Dip
Common Questions
Store any leftover assembled mini toasts in an airtight container in the refrigerator and plan to eat them within 1–2 days. Avocado browns and the texture changes, so they are best eaten the same day. To extend freshness, store the components separately—toasted bread, mashed avocado (add a squeeze of lemon if desired), chopped tomatoes and mozzarella—and assemble just before serving. Stored separately, ingredients can last about 3–4 days in the fridge.
Can this recipe be frozen?
No—this recipe does not freeze well. Freezing will ruin the texture and flavor of the avocado, bread and fresh tomatoes.
Notes:
- Bread: Any sturdy loaf with a crispy crust works well. If you want to save time, use crostini or pre-made toasts.
- Leftover storage: If you plan to prepare components ahead, store them separately and assemble at serving time for the best texture and appearance.
Mini Caprese Avocado Toast Appetizer Recipe
Author: Caitlyn Erhardt
These Mini Caprese Avocado Toasts are versatile and flavorful—perfect for breakfast, brunch, lunch, or as an appetizer.
Recipe Details
Prep time: 10 mins • Cook time: 15 mins • Total time: 25 mins • Servings: 10
Calories: 289 kcal (per serving)
Ingredients
- 1 loaf Italian or French bread
- ¼ cup olive oil
- 4 large avocados
- 1 cup grape tomatoes, halved
- 8 oz fresh mozzarella, torn or shredded
- Balsamic glaze, to taste
- 8–10 fresh basil leaves
- Optional: red pepper flakes, ground black pepper, basil pesto
Instructions
- Preheat oven to 350°F (175°C). Slice the loaf into ½-inch rounds and discard the end pieces if desired. Lightly brush each slice on both sides with olive oil and season with salt and pepper. Bake on a large sheet for about 15 minutes, flipping halfway through, until golden and crisp.
- While the bread is toasting, halve the avocados and remove the pits. Scoop the flesh into a bowl and mash to your preferred consistency. Chop the tomatoes, tear the mozzarella, and slice or tear the basil.
- When the toasts are ready, spread about 1 tablespoon of mashed avocado on each slice. Top with mozzarella and chopped tomatoes, then finish with fresh basil and a generous drizzle of balsamic glaze. Add optional toppings like red pepper flakes, black pepper, or a small spoonful of pesto if desired.
- Serve immediately. If you prefer the cheese slightly melty, return assembled toasts to the oven briefly until the mozzarella softens, then remove and serve.
Nutrition highlights (per serving): Carbohydrates 31.2 g • Protein 12.8 g • Fat 15.8 g • Fiber 3.4 g • Sodium 451 mg • Potassium 251 mg
Thank you for trying this recipe — enjoy!