Baked Caprese Salad

1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra virgin olive oil
Salt
5 Roma tomatoes, sliced
Freshly ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil

Preheat oven to 450.

Arrange the baguette slices on a baking sheet, brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes.

Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper and serve.

Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.

Serves 4 to 6


Cooking with Basil

Cooking with Basil

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