I love making crostini for the holidays, and basically any gathering regardless of the season. It’s such an easy, accessible little appetizer that everyone always likes, and you can always toast the bread in advance and give it a quick refresh in the oven at the last minute.
For this recipe, you can take the prep even further – have your mozzarella and tomatoes already sliced in advance, and all you have to do is a quick stack before toasting it in the oven.
So many people love the taste of a Caprese salad – myself included! – and this is a fun way to reimagine the beloved flavors. Crispy crostini, tomato, gooey cheese, basil, olive oil, salt and pepper – it’s simplicity at its finest, and everyone always loves it!
Baked Caprese Crostini
- 1 loaf baguette cut into 1/2-inch thick slices (about 30 to 36 slices)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 5 Roma tomatoes sliced
- 1 1/4 pounds fresh mozzarella sliced
- 1 bunch fresh basil leaves stemmed
- Preheat the oven to 450 degrees F.
- Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
- Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.