Fresh mozzarella, pesto, cherry tomato, fresh basil, balsamic reduction, olive oil, naan crostini

Preheat oven to 400°F (200°C). If using large naan, cut each piece into 6–8 bite-sized triangles. Arrange pieces in a single layer on a baking sheet.

prep

Brush both sides of the naan pieces lightly with 2 tablespoons olive oil and sprinkle evenly with 1 teaspoon sea salt and 1/2 teaspoon black pepper.

Bake in preheated oven for 8–12 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool slightly on a rack.

While the naan bakes, prepare the balsamic reduction. Pour 1/2 cup balsamic vinegar into a small saucepan. Add 1 teaspoon brown sugar or honey if using (this shortens reduction time and adds sheen).

Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer, stirring occasionally, until the liquid coats the back of a spoon and has reduced by about half (about 8–12 minutes). Watch carefully to avoid burning.

Remove from heat and let cool slightly; it will thicken more as it cools. Transfer to a small bowl or squeeze bottle for easy drizzling. Stir in 1 tablespoon extra-virgin olive oil to loosen slightly if desired.

Halve the cherry tomatoes (or quarter if very large). Pat them dry on a paper towel if they are very juicy.

If using a ball of fresh mozzarella, slice into 1/4-inch rounds or tear into bite-sized pieces if using bocconcini. Place mozzarella in a mixing bowl and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; toss gently to distribute.

Toss the halved tomatoes with a tablespoon of the prepared pesto to lightly coat (this brings more herb flavor to the tomatoes) and a teaspoon of olive oil if they seem dry.

Pick larger basil leaves whole; chiffonade or roughly tear smaller leaves and toss most with the tomatoes and mozzarella, reserving some small leaves for garnish.

Spread about 1 teaspoon of pesto on each naan crostini (adjust to taste).

Top each pesto-spread crostini with a piece or slice of fresh mozzarella, then a halved cherry tomato (or a small spoonful of the tomato-mozzarella mixture). If using bocconcini, place one whole bocconcino with a tomato half on top.

Drizzle each crostini lightly with the balsamic reduction. Finish with a few drops (or a thin stream) of extra-virgin olive oil, a small torn basil leaf, and a tiny pinch of flaky sea salt if desired.

Arrange crostini on a serving platter and serve immediately so the naan remains crisp. Leftover balsamic reduction can be refrigerated for up to 2 weeks.

naan bread

extra-virgin olive oil

sea salt

freshly ground black pepper

basil pesto (store-bought or homemade)

fresh mozzarella (small bocconcini or sliced ball)

cherry tomatoes

fresh basil leaves

balsamic vinegar

brown sugar or honey (optional, for faster reduction)

flaky sea salt (optional)

Summer Caprese (V)

Make Summer Caprese (V) Recipe in just 30m. Fresh mozzarella, pesto, cherry tomato, fresh basil, balsamic reduction, olive oil, naan crostini

Summer Caprese (v) Recipe

Frequently paired with

Local Coupons