Toadstool Caprese Toast

 

2 slices sourdough bread

4 T. cream cheese

1 T. balsamic glaze

5 strawberries

5 bocconcini (mozzarella balls)

fresh basil

1 T. mayonnaise

sea salt

 

Slice the sourdough. Spread the cream cheese on top of the bread slices. Drizzle with balsamic glaze and use a knife to smooth over the glaze. Halve the strawberries and cut off the bottom leaves in a straight line across. Use a melon baller to scoop out the inside of the strawberry. Halve the bocconcini. Arrange all the toadstools on the toast and place a basil leaf under each mushroom. Use a toothpick or piping utensil to add the mayo dots to the toadstools. Add more basil leaves if you wish. Sprinkle with sea salt. Serve.