Friday, January 03, 2014

Foodie Friday: Caprese Salad Crostinis

Hey guys! I have another recipe for you today, and this one is an easy appetizer I made for my family on Christmas Day, mozzarella and tomato crostinis. It's a bit like a caprese salad only on top of delicious toasty bread so it's an easy finger food for entertaining. I love the mix of warm bread with cool veggies and cheese, and it's a great light start to any meal. The balsamic reduction is a delicious little treat that brings the whole dish together. I got the recipe from the Italian restaurant I used to work at back in Philly. I hope you enjoy this simple little treat at your next dinner party! 

Fresh Mozzarella, Tomato, and Basil Crostinis with Balsamic Reduction



  •  1 loaf of ciabatta or Italian bread, sliced  
  • 2 large balls of fresh mozzarella cheese
  • 4 Roma Tomatoes
  • 1 cup of fresh basil leaves
  • 1 cup of balsamic vinegar
  • 3/4 cup of sugar
  • olive oil for drizzling
  • salt and pepper



Heat your oven onto the broil setting. Slice and place the bread onto a cookie sheet Drizzle with the olive oil and broil the bread on both sides until lightly toasted. In a small saucepan, heat the vinegar and sugar over medium low heat until slightly boiling. Lower temperature to a simmer and cook until the mixture reduces down and is able to slightly coat the back of a spoon (about 10 minutes). Slice the tomato and cheese into 1/2 inch slices. Coarsely chop the basil leaves. Arrange onto the bread with cheese first, then tomato, and sprinkle with basil leaves. Drizzle the balsamic reduction on top and add salt and pepper. Serve and enjoy!


1 comment:

  1. Looks so nice!! I would try for sure...xoxo