Not the salad, but an easy appetizer of caprese on bread. Toasted slices of French bread are topped with Roma tomatoes, melted mozzarella, fresh basil, and extra-virgin olive oil in this caprese crostini recipe.
Ingredients
- French baguette: 1 piece
- extra-virgin olive oil: 4 Tbsp (divided)
- sea salt: (to taste)
- Roma tomatoes: 5 piece
- slices fresh mozzarella cheese: 30 piece
- bunch fresh basil, leaves removed and: 1 piece (chopped)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Cut baguette into 30 slices. Brush slices on both sides with 2 tablespoons olive oil. Arrange on a baking sheet and sprinkle with salt.
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Toast bread in the preheated oven until light golden brown and crisp, about 5 minutes.
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While bread is toasting, cut each tomato into six slices.
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Remove bread from the oven and flip slices. Top each slice with tomato and mozzarella; sprinkle with salt.
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Return to the oven and bake until tomato is warmed through and mozzarella is melted, about 5 minutes.
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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.
