I think this may be the prettiest appetizer I’ve ever made y’all — and all the credit goes to the tricolor cherry tomatoes & the other super fresh ingredients! 😉
There are so many different textures going on that work BEAUTIFULLY together (both in taste & presentation)!
Speaking of ingredients — the quality is really important when it comes to this particular recipe. Make sure you get a really good baguette for starts. My favorite is always a French Sourdough loaf from our local grocery store. Ciabatta would also be a great substitute! Fresh mozzarella cheese is another must-have (please do yourself a favor and don’t buy the pre-shredded kind that comes in a bag). The difference is night & day! Next, you want to be sure to use a really great balsamic vinegar & olive oil. After doing some research on balsamic vinegar you want to choose a bottle that has one of these terms on the label: D.O.P., Condimento, and IGP.
The final ingredients that provide the “wow factor” are tricolor cherry tomatoes, fresh basil, toasted pine nuts, red pepper flakes (optional), and honey (to balance the heat).
Typically, crostini aren’t roasted and if it is the bread is grilled and fresh ingredients are served on top. Since I am a HUGE fan of Caprese salad, I thought that this Roasted Caprese Crostini would be a great new twist (give me all the melted cheese)!
Since there are so many elements to the crostini, I like to keep things simple and serve them on a marble board cheese board. One of my sweet friends gave me this Marble & Wood Cheese Board from Williams Sonoma and I have gotten so much use out of it!
If you are looking for a perfect go-to appetizer for two people or one-hundred people this is the recipe for you! I LOVE that it can be made for a huge party or just for my husband and me on a weeknight.
Cannot wait for y’all to try this delicious appetizer! Enjoy y’all!
Roasted Caprese Crostini
YIELDS 9-12 SERVINGS
(2-3 PIECES PER PERSON)
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
24 (½-inch-thick) diagonal baguette slices, preferably sourdough
2 cloves garlic, peeled
32 ounces fresh sliced mozzarella, such as BelGioioso
2 pounds ripe tricolor cherry tomatoes, sliced in half
Coarse kosher salt
2-3 tablespoons good olive oil
3 tablespoons fresh basil leaves, julienned
2 tablespoons pine nuts, toasted
2 tablespoons good balsamic vinegar
1 tablespoon honey
Red pepper flakes, optional garnish
- Preheat oven to 400 degrees.
- Lightly toast the pine nuts over medium-low heat until fragrant (optional). Be sure to not let them burn! Set aside.
- To assemble the crostini, rub each slice of baguette with garlic. Place all of the slices on 2 sheet pans lined with parchment paper.
- Lay a slice of mozzarella cheese on each slice.
- Place three tomato halves on top of the mozzarella. (I like to use three different colors on each slice. For example, red, yellow and purple.)
- Sprinkle lightly with coarse kosher salt and drizzle with olive oil.
- Bake for 10-15 minutes until the cheese is melted. If any of the tomatoes roll off the cheese, use a fork to put them back on top.
- Sprinkle the crostini with pine nuts, red pepper flakes, and fresh basil.
- Transfer the crostini onto a platter or cheese board, and drizzle balsamic vinegar and honey.
- Serve immediately!
I like to buy the pre-sliced fresh mozzarella and tricolor cherry tomatoes from Sam’s Club. If you are making this recipe for a large crowd it’s BY FAR the best deal!
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