Roasted Tomato Caprese Crostinis

Melted Mozzarella atop a perfect slice of toasted and seasoned baguette layered with fresh basil, a tart and garlicky roasted tomato, and drizzled with a balsamic glaze. This is the appetizer you will stand next to and steal a few extra when no one is looking. It’s the perfect balance of fresh and richly satisfying. And it’s easy! You can even roast the tomatoes ahead of time and quickly assemble the crostinis right before serving.

I love a good crostini!  I have three that I use for appetizers for events.  Have you tried my Gorgonzola Bacon & Blue Cheese Crostinis?  Or how about my Cherry Almond Crostinis? They are each a decadent treat that we love more than I know how to say.  But for today, Caprese.  

Here’s how you make them:

Please keep in mind that ingredient amounts will vary depending on the size of your baguette.

Preheat the oven to 400 degrees. Thinly slice a baguette and lay them on a baking sheet. Brush them with olive oil and sprinkle them with kosher salt and freshly ground pepper. Bake for 7 minutes or so or until lightly toasted.

In a bowl combine the following:

• 2 pints of washed cherry tomatoes
• 1/2 of a head of garlic separated and peeled
• 1/8 c. extra virgin olive oil
• 2 tsp. fresh parsley
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Spread the tomatoes and garlic onto a baking sheet with sides and lined with parchment paper and roast in the preheated oven for around 30 minutes or until the tomatoes are crinkled and the garlic is roasted. Let cool. These can be stored in a jar in the fridge for up to a week.

Top each piece of toast with a thin slice of mozzarella, a fresh basil leaf, a roasted tomato, and then drizzle with a reduced balsamic glaze. You can either purchase balsamic glaze or you can reduce balsamic vinegar yourself by putting 1 cup of balsamic vinegar into a small saucepan. Bring it to a boil and then reduce it to a simmer for 5-7 minutes watching it closely so it doesn’t burn. As it simmers, it will thicken and coat the back of a spoon. This will keep well in your fridge and can be used on fruit, chicken, fish, or bread. But you’ll love it the most on these crostinis. :o)

Serve these beauties fresh and you’ll make friends and influence tastebuds.

 

Roasted Tomato Caprese Crostinis

 

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Melted Mozzarella atop a perfect slice of toasted and seasoned baguette layered with fresh basil, a tart and garlicky roasted tomato, and drizzled with a balsamic glaze.

Alison: That Which Nourishes

Serves: Varies

Grocery List

• 1 baguette
• 2 pints Cherry Tomatoes
• ½ head garlic
• 2 tsp. fresh parsley
• ¼ tsp. kosher salt
• ¼ tsp. freshly ground pepper
• ⅛ cup olive oil
• 8 oz. mozzarella
• 1 c. fresh basil leaves
• Balsamic glaze or 1 c. balsamic vinegar to make balsamic reduction

Here's how...

1. Preheat the oven to 400 degrees.
2. Thinly slice a baguette and lay them on a baking sheet. Brush them with olive oil and sprinkle them with kosher salt and freshly ground pepper.
3. Bake for 7 minutes or so or until lightly toasted.
4. In a bowl combine the tomatoes, peeled garlic cloves, olive oil, parsley, salt, and pepper.
5. Spread the tomatoes and garlic onto a baking sheet with sides and lined with parchment paper and roast in the preheated oven for around 30 minutes or until the tomatoes are crinkled and the garlic is roasted. Let cool.
6. Top each piece of toast with a thin slice of mozzarella, a fresh basil leaf, a roasted tomato, and then drizzle with a reduced balsamic glaze.
7. To make your own balsamic reduction, add 1 cup of balsamic vinegar into a small saucepan. Bring it to a boil and then reduce it to a simmer for 5-7 minutes watching it closely so it doesn't burn. As it simmers, it will thicken and coat the back of a spoon.
8. Serve crostinis freshly assembled.

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