Valchemy: Delicious Caprese Toast for Spring

Last fall break, my friend Lillia Hammond ’25 and I stumbled upon an incredible piece of toast at a small bakery in rural Maine. With crispy edges and a salty, flavorful center, the caprese toast hit the spot. Since then, I have been on a mission to recreate this heavenly meal I enjoyed after a long hike.

I crafted this recipe with ingredients that are permanently available in Val, but I would highly recommend taking advantage of the days when the salad bar offers fresh mozzarella balls and basil to add even more elegance. Perfect for a mid-afternoon snack or a fun appetizer with friends, this caprese toast will transport you beyond the basics and light the way through spring.

Here is a detailed step-by-step for this savory snack:

Directions

1. Lightly toast a piece of bread (I chose sourdough).

First step's fresh toast. Photo courtesy of Ivy Haight ’25.

2. While the bread is toasting, slice a few cherry tomatoes into halves and set aside.

3. Sprinkle some shredded mozzarella cheese onto the toast and microwave for 15-20 seconds.

Cheesy toast in step three. Photo courtesy of Ivy Haight ’25.

4. Add the tomato halves on top of the cheese.

Fresh tomatoes for taste. Photo courtesy of Ivy Haight ’25.

5. Drizzle with pesto, followed by balsamic vinegar.

Toast topped with pesto and balsamic vinegar. Photo courtesy of Ivy Haight ’25.

6. Top with freshly ground salt or additional cheese.

Even if I never visit that bakery in Maine again, I know I can always recreate this unique snack in Val. My goal is to try this with every type of bread Val has, especially on days with mozzarella balls.

The best part of this toast is that it’s entirely customizable. Don’t like tomatoes? Just leave them out! Can’t get enough pesto and balsamic? Pour to your heart’s content.