These caprese crostini are made with Italian bread, mozzarella cheese, basil leaves, tomatoes and olive oil as desired.
Garlic bread has always been a staple at my house. I love to pair most Italian meals with bread on the side, but my favorite is making this caprese crostini as an appetizer. There is no such thing as carb overload in our house! Eating garlic bread or bread by itself is always delicious, but I decided to give bread a little makeover. This dish uses simple, fresh ingredients and it is always a crowd pleaser.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- French or Italian Bread
- Mozzarella Cheese
- Olive oil
See recipe card for Caprese Crostini quantities.
Preheat the grill to medium-high heat or oven to 450°F. Start by slicing the Italian bread. Pour olive oil into a small bowl and with a brush gently brush the olive oil onto each sliced piece of bread.
Grill on each side for 3 minutes on each side or bake in oven for 6-9 minutes.
Place the toasted crostini on a big plate. Layer first with basil, then sliced tomato.
Finally add the mozzarella. Add more olive oil, salt and pepper as desired.
- Bread: I chose to use a simple Italian bread although French bread or a baguette works just as well.
- Mozzarella cheese: You will need to use a fresh mozzarella, specifically mozzarella di bufala.
- Basil: Believe it or not, there are a ton of different types of basil, but the one we used for this recipe is the more popular, common basil called sweet basil. This basil is used in most Italian dishes, especially in pesto.
- Tomatoes: I used a red tomato on the vine for this recipe, although you can use Roma tomatoes or Campari tomatoes.
- Olive oil: I would use the best quality extra virgin olive oil for this.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes on top.
Check out this Baby Corn Stir Fry.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
You can toast the bread anyway you want. I used the grill but you can use the oven or toaster.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove