Easy Caprese Crostini with Roasted Tomatoes
Roasted tomatoes, crunchy toasts, melty mozzarella, and savory pesto come together in these baked Caprese crostini. And they're finished with a little balsamic glaze for good measure. I'm not kidding when I say that everyone loves this easy summertime app! They are beyond delicious.
Ingredients
Roasted Tomatoes
- 24 ounces cherry or grape tomatoes (680 grams)
- 4 large garlic cloves, peeled & smashed
- 1/4 cup good-quality olive oil (60 milliliters)
- 6 sprigs of fresh thyme
- 4 sprigs of fresh oregano
- Kosher salt and freshly-cracked black pepper, to taste
Caprese Crostini
- 24 homemade crostini or store-bought
- 1/2 cup lemon pesto or store-bought (120 grams)
- 8 ounce fresh mozzarella ball, halved & thinly sliced (226 grams)
- 1/4 cup fresh basil, roughly chopped (12 grams)
- Balsamic glaze, for drizzling
Equipment
Instructions
Roasted Tomatoes
- Preheat the oven to 350°F (177°C).
- Spread the cherry or grape tomatoes on a sheet pan. Scatter the garlic cloves, thyme sprigs, and oregano sprigs around the tomatoes. Drizzle with the olive oil and season with salt and pepper, to taste. Toss with a wood spoon until the tomatoes are well-coated.
- Roast for 35-40 minutes, until the tomatoes burst and are caramelized on the edges. Let the tomato mixture cool for a few minutes and then discard the garlic, thyme sprigs, and oregano sprigs.
Caprese Crostini
- Set the broiler to HIGH. Line the crostini on a sheet pan.
- Top each crostini with a slice of mozzarella. Broil the crostini until the cheese is melty, about 2-3 minutes.
- Spread each toast with about 1 teaspoon of pesto and top with 2-3 tomatoes. Sprinkle the crostini with the fresh basil and finish with a drizzle of balsamic glaze. Enjoy!
Notes
Look for balsamic glaze in the vinegar aisle of the grocery store. To make your own, combine 1 cup (240 milliliters) of balsamic vinegar with 2 Tablespoons (30 grams) of brown sugar in a small saucepan. Simmer, stirring often, until it's thickened and coats the back of a spoon, 8-12 minutes.
Roast the tomatoes just until they're jammy and starting to caramelize. If you roast them too long, they'll fall apart.
If you don't have fresh herbs, replace them with 1/2-1 teaspoon of dried thyme and 1/2-1 teaspoon dried oregano instead.
To make a no-cook appetizer, feel free to skip the step of roasting the tomatoes and use raw tomatoes & mozzarella instead.
Serving: 1crostini, Calories: 158kcal, Carbohydrates: 17g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 308mg, Potassium: 117mg, Fiber: 1g, Sugar: 2g, Vitamin C: 7mg, Calcium: 100mg, Iron: 1mg
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