Summer Caprese (V) Recipe

prep

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.

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.