Caprece Crostini Recipe

Preheat and slice

Preheat the oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick.

Oil and toast

Arrange the bread slices in a single layer on a baking sheet. Brush both sides lightly with 3 tablespoons olive oil. Toast in the preheated oven for 6–8 minutes, flipping once, until golden and crisp. Remove from oven.

Garlic rub

While still warm, rub the top of each toasted slice with the peeled garlic clove to impart a subtle garlic flavor. Sprinkle the slices lightly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Set aside to cool slightly.

Prepare tomatoes

Core and slice the tomatoes into 1/4-inch thick rounds or small dice if you prefer a less juicy topping. If using rounds, pat them dry on paper towel to remove excess moisture to prevent soggy crostini.

Prepare mozzarella

Drain the fresh mozzarella and pat dry. Slice into pieces roughly the same size as the tomato slices (about 1/4-inch thick) or tear into bite-sized pieces if your tomatoes are diced.

Assemble crostini

Spread about 1/2 teaspoon to 1 teaspoon of pesto onto each toasted slice (reserve a little pesto if you want extra on the side). Place a tomato slice or a small spoonful of diced tomato on top of the pesto, then top with a slice or piece of fresh mozzarella. Garnish each crostini with 1 fresh basil leaf (or torn leaves for smaller pieces).

Finish and season

Lightly season assembled crostini with 1/2 teaspoon flaky sea salt and a small pinch of freshly ground black pepper distributed across the batch (about 1/4 teaspoon total). Drizzle with balsamic glaze, if using, about 1 to 2 teaspoons distributed among the crostini.

Serve

Arrange crostini on a serving platter and serve immediately so the bread stays crisp. If making ahead, keep toasted crostini separate from tomato and mozzarella topping; assemble just before serving.