Warm Cherry Tomato Caprese Crostini

Blistered Tomato Caprese Crostini
Kelley Simmons
  • Yield: 12 servings


1tablespoon extra virgin olive oil
12slices smoked mozzarella
1pint cherry tomatoes
12slices of crusty baguette
chopped basil for garnish, if desired
Balsamic Reduction
1/2cup balsamic vinegar
1teaspoon brown sugar


Caprese Crostini with Blistered Tomatoes and Smoked Mozzarella
  1. Add olive oil to a large cast iron skillet. Over high heat sear the tomatoes until they are caramelized on the outside and become tender, about 2-3 minutes on each side.
  2. Meanwhile, place bread in a single layer on a baking sheet and place under the broiler for 2-3 minutes to crisp up. Keep and eye on them so they do not burn.
  3. Take out of the oven and spoon some pesto onto each crostini.
  4. Next place 1 slice of cheese onto each crostini. Place them back under the broiler until the cheese has melted.
  5. Take out of the oven and top with the blistered tomatoes and a drizzle of balsamic reduction.
  6. Garnish with extra fresh chopped basil if desired. Serve immediately.
Balsamic Reduction
  1. Add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use.

Blistered Tomato Caprese Crostini | Relish.com

Kelley Simmons

This recipe from Honest Cooking was republished with permission. It originally appeared as Caprese Crostini with Blistered Tomatoes and Smoked Mozzarella.