E.z. Caprese Recipe

Preheat and slice

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

Brush both sides of each baguette slice lightly with 2 tablespoons extra-virgin olive oil. Arrange slices in a single layer on a baking sheet.

Sprinkle the slices very lightly with a pinch of sea salt and ground black pepper (use about 1 tsp salt and 1/2 tsp pepper divided across all slices). Toast in the oven 6–8 minutes, until edges are golden and crisp but centers still slightly tender. Remove and let cool slightly.

Make the pesto

Combine 6 drained sundried tomato pieces, 2 tablespoons pine nuts, 2 tablespoons grated Parmesan, 1 garlic clove, 2 tablespoons olive oil, 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt in a small food processor or blender. Pulse until a coarse, spreadable paste forms. Scrape down sides and pulse once more. If too thick, add up to 1 teaspoon additional olive oil or a splash of water to reach spreadable consistency.

Prepare tomatoes and mozzarella

Slice the 2 medium ripe tomatoes into 1/4-inch thick rounds. Pat slices dry on paper towel to remove excess moisture. If using a large ball of mozzarella, slice into 12 pieces about the size of each baguette slice (total about 8 oz). If using ciliegine (small balls), halve them.

Tear or stack fresh basil leaves into bite-size pieces, enough to have about 1/2 cup loosely packed leaves.

Assemble crostini

Spread about 1 teaspoon of the sundried tomato pesto onto each toasted baguette slice (reserve any extra pesto for another use). Place a tomato slice on each toast, then top with a piece of fresh mozzarella.

Tuck or place 1–2 basil leaves on top of the cheese of each crostini.

Drizzle about 1 teaspoon of extra-virgin olive oil and then roughly 1/2 teaspoon balsamic glaze over each assembled crostini. If you prefer, use a squeeze bottle to create a thin decorative line of glaze across the toasts. Season lightly with a tiny pinch of salt and a crack of black pepper to taste.

Serve immediately while toasts are still slightly warm, or arrange on a platter and garnish with additional basil leaves and a final light drizzle of balsamic glaze.