Caprese Crostini
Whether the weather is ultra-frigid or stinking hot, it’s always the right time to brighten things up a little – at least in the kitchen. So we’ve created a recipe for caprese crostini with heirloom tomatoes that may look like it belongs in the Spring/Summer section of your recipe file, but really it’s perfect for any time of year.
Why’s that you ask? Well, we all know the power of positive thinking to feel better, so how about a little positive eating? We’re fairly certain that these crostini (topped with thick slices of buffalo mozzarella, roasted heirloom tomatoes, and flaked sea salt) will brighten your otherwise dreary day with the promise that brighter days really will come again. Fresh, healthy, (and let’s face it, adorable), these caprese crostini are really extra-special.
Servings
Makes 12 – 16 Crostini
Caprese Crostini Recipe:
You’ll Need
- 1 baguette, thinly sliced
- 2 tbsp olive oil, divided
- 1 pint small heirloom tomatoes, halved
- Sea salt and freshly cracked black pepper
- 2 large balls of buffalo mozzarella, sliced
- Handful of fresh basil leaves
Prep and Cook
- Preheat oven to 425 F
Lay slices of baguette on a large rimmed baking sheet
Drizzle with olive oil and sprinkle with sea salt and pepper
Bake for 10 to 12 minutes, until golden and crispy
Remove from oven and let cool while you prepare topping - Spread tomatoes on a parchment paper-lined baking sheet
Drizzle with 1 tbsp olive oil and sprinkle with sea salt and pepper
Roast in 400 F oven for 20 to 30 minutes, until tomatoes are softened and slightly charred
Remove from oven and let cool slightly - When ready to assemble, lay a thick slice of buffalo mozzarella over each crostini and top with roasted tomatoes
Sprinkle with fresh basil leaves, sea salt, and freshly cracked black pepper
Serve immediately
