Fresh, healthy (and let’s face it, adorable), these caprese crostini are made extra-special by using heirloom tomatoes and buffalo mozzarella cheese
by Lindsay Evans
Tap and hold image to save to your device
With the ultra-frigid weather we've been experiencing lately, we thought it was just about time to brighten things up a little - at least in the kitchen . So we've created a recipe for caprese crostini with heirloom tomatoes that may look like it belongs in the Spring/Summer section of your recipe file, but really it's perfect for now. Why's that you ask? Well, we all know the power of positive thinking to feel better, so how about a little positive eating? We’re fairly certain that these crostini (topped with thick slices of buffalo mozzarella, roasted heirloom tomatoes and flaked sea salt) will brighten your otherwise chilly day with the promise that warmer days really will come again.
1 baguette, thinly sliced
2 tbsp olive oil, divided
1 pint small heirloom tomatoes, halved
Sea salt and freshly cracked black pepper
2 large balls of buffalo mozzarella, sliced
Handful of fresh basil leaves
Preheat oven to 425 F. Lay slices of baguette on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Bake for 10 to 12 minutes, until golden and crispy. Remove from oven and let cool while you prepare.
Spread tomatoes on a parchment paper-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with sea salt and pepper. Roast in 400 F oven for 20 to 30 minutes, until tomatoes are softened and slightly charred. Remove from oven and let cool slightly.
When ready to assemble, lay a thick slice of buffalo mozzarella over each crostini and then top with roasted tomatoes. Sprinkle with fresh basil leaves, sea salt and freshly cracked black pepper. Serve immediately.