There’s something deeply satisfying about a proper plate of honey butter toast with mozzarella. Soft, golden toast spread with butter, thick slices of fresh cool mozzarella, and a generous drizzle of local honey mixed with fresh mint. It’s sweet, savoury, creamy and proper comforting – the kind of breakfast (or lazy lunch) that feels special without any faff.
I’ve been making versions of this for years, usually after an early morning check of the hives around Nottinghamshire and Derbyshire. There’s nothing like coming home slightly muddy, putting the kettle on, and having this toast ready in under ten minutes. The floral notes from our local multiflower honey cut through the richness of the butter and the mild milkiness of the fresh mozzarella in a way shop-bought honey just doesn’t. You’ll taste the difference the first time you try it.
This is the recipe I reach for when the kids want something more interesting than plain toast, when friends drop in for brunch, or when I simply fancy something that feels a bit special on a Tuesday morning. No refined sugar, no complicated steps – just good bread, proper butter, real local honey, fresh mozzarella and a little mint.
Honey Butter Toast With Mozzarella
Ingredients
Method
- Toast the dark bread until golden and crisp on the outside but still a little soft in the middle. A toaster is fine; a hot grill or dry frying pan also works beautifully and gives a more even colour.
- While the toast is still hot, spread each slice generously with the softened butter.
- Immediately lay the thick slices of fresh mozzarella evenly over the buttered toast. Do not grill or heat the cheese – it should stay cool and fresh.
- Drizzle the Local Raw Honey (or creamed honey) generously over the mozzarella and bread.
- Scatter the torn or chopped fresh mint leaves over the top. Add a tiny pinch of sea salt flakes if using. Serve straight away.
Notes
Variations & Substitutions
Once you’ve mastered the basic version, play around:- Fruit-honey twist – Use our Local Honey with Blueberry or Local Honey with Raspberry for the final drizzle. The gentle fruit notes are gorgeous with fresh mozzarella and mint.
- More herby – Add a few leaves of fresh basil or a little lemon zest together with the mint.
- Extra savoury – Add a couple of thin tomato slices under the mozzarella.
- Cheese swap – Burrata is luxurious if you want something even creamier. A soft goat’s cheese also works well.
- Bread options – Stick with dark rye or try a seeded sourdough for extra texture.
- Make it a light lunch – Serve with a simple green salad dressed with a little more of the same honey and a splash of olive oil.
Why This Honey Works So Well in the Kitchen
Not every honey plays nicely with savoury ingredients. Some are too sharp, some too one-note. Our Local Raw Multiflower Honey from the villages around Oakwood, Strelley and Whatton has a gentle floral sweetness with a soft countryside backbone that sits perfectly with dairy and fresh herbs.
When you drizzle it over cool, fresh mozzarella and buttered toast it creates a glossy, fragrant finish that soaks into every bite. The natural enzymes and fine pollen particles give it a depth that refined sugar or golden syrup simply can’t match. And because we never heat our honey, those delicate floral notes stay completely intact.
I’ve tried this with our creamed honeys too – the plain Local Creamed Honey from Whatton Village pours in a thick, slow stream and clings beautifully to the cheese, while the one with a touch of bee pollen adds a lovely subtle nuttiness. Either way, you’re using honey that came from hives just a short drive from where I live in Nottingham. That connection matters when you’re cooking something this simple. The quality of the single ingredient does all the heavy lifting.
How to Store / Make-Ahead
The toast itself is best made fresh so the contrast between warm bread and cool mozzarella stays perfect.
You can toast the bread and have the mozzarella sliced and mint ready in the fridge. Assemble and drizzle with honey just before serving.
Any leftover honey simply stays in the jar at room temperature – it keeps for months.
Shop the Honey
Everything in this recipe starts with proper local honey. Here’s what I reach for most often:
- Raw Multiflower Honey from Oakwood Village 150g – my everyday favourite for drizzling
- Raw Multiflower Honey from Strelley Village 150g – slightly different floral profile, equally excellent
- Local Creamed Honey from Whatton Village – smooth and perfect for a thicker pour
- Local Creamed Honey with Bee Pollen – for a subtle extra dimension
- Fruit versions: Local Honey with Blueberry or Local Honey with Raspberry if you fancy a fruity twist
Browse the full Local Honey collection and the Creamed Honey range. Every jar is traceable back to specific villages in Nottinghamshire and Derbyshire.
FAQ
Can I use creamed honey instead of raw liquid honey?
Yes – in fact it’s often nicer for this recipe. Our Local Creamed Honey pours in a thick, slow stream and clings beautifully to the fresh mozzarella.
Is this suitable for children?
Absolutely. Most kids love the cool, mild cheese and the gentle sweetness of the honey with mint.
What if my honey has crystallised?
Completely normal for raw honey. Stand the jar in warm water for 10–15 minutes until it loosens, then use as normal. Never boil it.
Can I prepare the toast ahead for a brunch party?
You can toast the bread and slice the mozzarella and mint in advance. Assemble and drizzle with honey just before serving, so the bread stays warm and the cheese stays fresh.
Which honey is best for a stronger flavour?
The single-origin multiflower honeys from Oakwood or Strelley have lovely character. The creamed versions are milder and give a thicker, more luxurious drizzle.
Can I use salted butter?
Yes – just skip the optional pinch of sea salt at the end.
A Final Word from the Apiary
I love recipes like this because they show exactly why we bother keeping bees the way we do. When the only sweetener in a dish is honey that came from the same countryside the bees foraged in a few miles away, everything tastes more alive. No refined sugar needed, no complicated techniques – just good ingredients treated with a bit of care.
Next time you’re standing in the kitchen wondering what to put on toast, give this honey butter toast with mozzarella a go. I think you’ll be surprised how often you come back to it.
If you make it, I’d love to know how it turned out – and which of our honeys you chose. You can find the full range and more kitchen ideas over in the Bee Knowledge Hub.
Further Reading
- Honey Flapjacks Recipe with Local Raw Honey – another no-sugar classic
- Bee Knowledge Hub – all our honey stories and practical guides
- Supermarket Honey in the UK: What Are You Really Buying?
- Where My Honey Comes From – trace every jar
- About Buzzy Honey Bee
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