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Caprese Crostini with a Balsamic Drizzle

Monday, March 10, 2014 9:44

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Last night for dinner I decided to make some crostini to go with our meal. Since I had some grape tomatoes, and leftover packages of fresh mozzarella and basil, I decided to jazz up my crostini a bit, and make Caprese Crostini with a Balsamic Drizzle. Simple, delicious and elegant!

If you’re not familiar with the term “Caprese” [kuh-prey-zey] Italian: of or in the style of Capri - It’s a dish prepared oftentimes as a salad with fresh mozzarella, tomatoes, and basil leaves, drizzled with olive oil.

My version however is on crostini, making this perfect to serve for company as an elegant appetizer, or with a meal. Drizzled with a Balsamic Reduction adds a slight sweetness to the appetizer taking it right over the top.

I hope you’ll try this recipe……..

Caprese Crostini with a Balsamic Drizzle

Yield: 8 servings

Ingredients:

1 baguette loaf, sliced
1 container grape tomatoes, halved
6 basil leaves, cut chiffonade style
fresh mozzarella, sliced
extra-virgin olive oil
kosher salt
1 cup balsamic vinegar

Directions:

Caprese Crostini: Lay sliced baguette on a foil lined sheet pan and brush one side with olive oil, and sprinkle with salt.
Place in a preheated 425F degree oven for about 15 minutes or until edges are golden brown. Remove from oven.
Add slices of fresh mozzarella on each slice of bread, top with tomato halves and sprinkle with basil chiffonade. Place back into oven for approximately 5 minutes or until the cheese has melted. Remove from oven.
Drizzle with Balsamic Reduction and serve.
Balsamic Reduction: Add 1 cup Balsamic Vinegar to a saucepan and bring so a boil. Reduce heat, and simmer for approximately 30 minutes or until vinegar has reduced to 1/2 cup. Vinegar will be thick like syrup. Allow to cool completely then add to squeeze bottle, cover tip, and store indefinitely.

Source: http://www.vickibensinger.com/2014/03/caprese-crostini-with-a-balsamic-drizzle.html

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