Caprese Avocado Toast

5 from 2 votes

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As if roasted tomatoes aren’t enough, the mashed avocado in this caprese avocado toast is mixed with pesto. It’s finished with flaky sea salt & freshly ground pepper.

Caprese Avocado Toast

Every summer I get very excited about caprese salads. With that classic combination of tomatoes, mozzarella and basil, they are one of those dishes that sum up the season.

Since a caprese has so few ingredients, I like to do what I can to enhance those elements.

That might involve using the best olive oil I have in my kitchen plus flaky sea salt and freshly ground pepper.

I am always grateful when someone gifts me with a bottle of olive oil from a fabulous Mediterranean getaway. These artisan oils are perfect for salad dressings and drizzling.

I also go the extra mile and roast the tomatoes.

Caprese Avocado Toast

Even though tomato, mozzarella and basil are a combination that doesn’t need any additions, sometimes I can’t help myself.

Avocado is a worthy accompaniment especially when it’s mashed to create caprese avocado toast.

I am a big fan of things on toast for pretty much any meal from a weekend lunch to a weeknight dinner.

It’s another reason to make sure you have a good loaf of bread in your kitchen at all times because you just never know when you need to improvise.

Mashed avocado on toast

How To Tell If An Avocado Is Ripe

I hate to say it, but there’s no 100% foolproof way to tell if an avocado is ripe. Having ripe avocados is important when you are mashing them up to spread on toast.

Here are thing to look for when choosing ripe avocados:

  • Color & Texture: A ripe avocado will have dark green skin that can look almost black. Also, the skin will feel bumpy. These signs don’t always work because there can be variations depending on the variety of avocado.
  • Softness:  When you gently squeeze a ripe avocado, it should give just a bit. If it’s too firm, the avocado isn’t ready yet.
  • Stem: You should be able to easily remove the stem. And it should be green underneath. If it’s brown, that means the avocado is overripe.

When you buy avocados, think about when you’re actually going to eat them. You may want to choose avocadoes that aren’t as ripe knowing that they will sit for a few days before you use them. In that case, I would pick an avocado that feels firmer when you give it a light squeeze.

How To Cut An Avocado

First, slice the avocado lengthwise all the way around.

Then twist the sides apart. I like to remove the avocado pit without a knife, especially when I don’t care about perfect slices.

To remove the pit, I use a spoon to just scoop it out.

Caprese Avocado Toast

The Ingredients

This is what you need for the toast:

  • Avocados: Ripe avocados are easiest to mash for avocado toast. They are creamy and delicious, too!
  • Tomatoes: I prefer medium-sized tomatoes. You can use heirloom tomatoes and tomatoes in any color.
  • Mozzarella: Buy a large ball of fresh mozzarella that’s around 8 ounces. Then slice it about the same thickness as the roasted tomatoes.
  • Basil: In between the slices of tomatoes and mozzarella, I layer in basil leaves.
  • Crusty Bread: Try to find a nice loaf of artisan bread that has a hearty crust to support the avocado spread, tomatoes and mozzarella.
  • Pesto: To maximize the basil flavor, I add pesto to the mashed avocado.
  • Olive oil: I drizzle both the tomatoes and bread with olive oil before they go into the oven.
  • Salt & Pepper: With so few ingredients, salt and pepper are crucial to bring out the flavors of everything from the tomatoes to the mozzarella.
Roasted tomatoes ona sheet pan

How To Make Caprese Avocado Toast

First, I preheat the oven and put the sliced tomatoes on a parchment paper-lined sheet pan. Then I drizzle them with olive oil and season them with salt and pepper.

The tomatoes roast for about a half hour until they are wrinkled at the edges.

Also in the oven go the slices of bread. Arranging them on a sheet pan with a splash of olive oil is the easiest way to do a batch toast.

While the tomatoes and bread are in the oven, I mash the avocado with basil, salt and pepper.

Mashed avocado with pesto in a bowl

Finally, it’s time to assemble the toast. I start smearing each slice of bread with avocado. Then I alternate tomatoes, mozzarella and basil leaves on top.

To finish, I sprinkle the toast with flaky sea and freshly ground black pepper.

Try One Of These Other Caprese Dishes

Classic Caprese Salad

Stone Fruit Caprese Salad

Caprese Bagel

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Caprese Avocado Toast

5 from 2 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 6 toasts
As if roasted tomatoes aren’t enough, the mashed avocado in this caprese avocado toast is mixed with pesto. It’s finished with flaky sea salt & freshly ground pepper.


  • For tomatoes
  • 3-4 medium tomatoes, sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For toast
  • 6 slices crusty artisan bread
  • Olive oil
  • 2 ripe avocados
  • 2 tablespoons basil pesto
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces ball fresh mozzarella, sliced
  • Basil leaves
  • Flaky sea salt and freshly ground black pepper


  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Arrange the tomatoes without overlapping in a single layer on the sheet pan, Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast the tomatoes until they are wrinkled but still juicy, about 25-30 minutes.
  • Place the bread on another sheet pan. Drizzle with olive oil. Warm the bread in the oven until it is lightly golden and toasted, about 8-10 minutes.
  • Halve the avocadoes lengthwise and remove the pits with a spoon. Scoop out the flesh and mash it with the pesto, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper.
  • Spread the avocado on the toast. Top with the roasted tomatoes, mozzarella and basil. Sprinkle with flaky sea salt and freshly ground black pepper.


Calories: 467kcal | Carbohydrates: 43g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 30mg | Sodium: 1258mg | Potassium: 579mg | Fiber: 7g | Sugar: 6g | Vitamin A: 968IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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