Caprese Crostini



  • 1 long baguette, sliced into ½” thick rings
  • Olive oil, to brush the baguette
  • 2-3 roma tomatoes, sliced into ¼” thick rings
  • Fresh mozarella cheese, sliced into ¼” thick (buy cheese the width of your baguette)
  • Fresh basil, thinly sliced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • Salt and black pepper, to taste


Slice bread and brush both sides lightly with extra virgin olive oil. Bake 5 minutes at 350˚F to lightly toast it (toasting the bread keeps the bread from getting moist from the cheese).

Caprese-Crostini-Canapes-2-600x400 (1)
Top with a slice of mozzarella and a slice of tomato. Sprinkle the tops with salt and pepper and bake at 350˚F for 8-10 minutes or until cheese is melted.

A few minutes before the crostini are finished baking, in a small ramekin, mix together 1 Tbsp balsamic vinegar and 1 Tbsp extra virgin olive oil until well combined. Toss in the sliced fresh basil and stir gently. Top each crostini with the marinated basil.