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Caprese Crostini

Caprese Crostini

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Servings: 8
Total Time: 45 minutes
Recipe by: Rae

Ingredients

2 TBSP oil
1 6oz par-cooked mini baguette
salt & pepper
1 TBSP oil
10 oz grape tomatoes, diced
1/2 tsp sugar
1 clove garlic, slice as thin as possible
salt & pepper
8 fresh mozzarella in brine, drained and torn into 30 pieces
15 fresh basil leaves, torn into 30 pieces
Olive oil

Directions

1. Toss the tomatoes and sugar together and let sit.

2. Preheat oven to 425 degrees. Slice the baguette into 1/4 inch slices, getting 30 pieces. (Freezing the bread for just 1/2 hour will help you get a clean cut)

3. Place a cooking rack over a baking sheet and arrange the slices of bread on top in a single layer spacing a 1/2 inch apart.

4. Brush with oil and sprinkle with salt and pepper.

5. Bake in the oven until crisp and dried. About 8 minutes,turn and 4 minutes more. Allow to cool on the sheet.

6. In the meantime heat the oil in a 12 inch nonstick skillet over high until smoking hot. Add the garlic and toss once add the tomatoes and toss together. Sprinkle with salt and pepper. Cook for 1 minute 30 seconds stirring often. Turn off the heat.

7. Assemble your apps: Place a piece of basil leaf on top of each crostini off to the left side. Then add a piece of mozzarella in the center. Spoon a tsp of the tomato mixture off to the right side on top the crostini. You should have three distinct colors on top of each bread.

Notes & Tips

Once finished the crostinis should resemble little Italian flags.




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