Not the salad, just a simple caprese on bread appetizer. In this caprese crostini recipe, toasted French bread slices are topped with Roma tomatoes, melted mozzarella, fresh basil, and extra-virgin olive oil.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 15 |
| Yield: | 30 crostini |
Ingredients
- 1 large French baguette
- 4 tablespoons extra-virgin olive oil, divided
- sea salt to taste
- 5 large Roma tomatoes
- 30 small slices fresh mozzarella cheese
- 1 bunch fresh basil, leaves removed and coarsely chopped
- ground black pepper to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut baguette into 30 slices. Brush slices on both sides with 2 tablespoons olive oil. Arrange on a baking sheet and sprinkle with salt.
- Toast bread in the preheated oven until light golden brown and crisp, about 5 minutes.
- While bread is toasting, cut each tomato into six slices.
- Remove bread from the oven and flip slices. Top each slice with tomato and mozzarella; sprinkle with salt.
- Return to the oven and bake until tomato is warmed through and mozzarella is melted, about 5 minutes.
- Transfer crostini to a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with sea salt and black pepper.
Nutrition Facts
| Calories | 233 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 273 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe a few times now and always get rave reviews. Like another reviewer, I broil the bread to crisp it up on the back side, then just put the prepared rounds with the tomato and cheese in the broiler until the cheese melts and the edges of the bread turn brown, about 5 minutes. Then I top with chopped fresh basil and some balsamic reduction. They are a bit of work, but always a hit!
So easy and delicious. I used a four cheese bread and it was better than my main dish!
Extremely easy to make and it was so delicious. My whole family loves it. I think this dish is great for party too. I will definitely make this again.
Delish!!!!!
This recipe is really easy and really good. I originally made this to bring to a friend’s party, but once I tried it I ate the whole plate in one sitting! Making again soon. The only ‘change’ I made if you can call it that was to drizzle balsamic glaze over it when it was done. I like that with caprese salad but not a must by any means. Great recipe!
I absolutely loved this recipe. My husband told me I could make this any time.
Delicious fun lunch. Hubby was surprised and delighted. Easy to prepare and serve to make an impressive presentaion. I scooped out the baguette soi could lay tomotoes in the “trench”. Saved a few calories!
This is a perfect use of the fresh tomatoes and basil in your garden. I slightly toasted the baguette before adding the ingredients. I also drizzled a little balsamic vinegar when finished for a fabulous lunch.
used farmers market tomatoes. amazing
This is a solid recipe – however I would recommend toasting the bread under the broiler flip and top then back to the broiler for just long enough for the cheese to start to melt. I think I prefer to dice up the tomatoes with the basil and some olive oil. It is easier to eat without a knife and fork. Thanks for a tasty recipe. BTW – I served this with a balsamic glaze.
This was delicious. I served it at my holiday party and everyone couldn’t get enough. We really like the crunchiness of the bread.
Wonderful appetizer!