Caprese Crostini

Toasted bread topped with mozzarella cheese, a basil leaf, and tomatoes for a Caprese crostini. Fancy it up with a balsamic reduction if you'd like.

I'd bought some fresh mozzarella cheese, but forgotton why I'd bought it. Thinking about how to use it, and wanting something simple, I thought I'd make a Caprese Salad. But I wanted to make the Caprese Salad into "finger food," so I put it on top of some toasted bread. I also baked the final product for about 5 mintes just to get the cheese a bit melty. I opted to eat it with just melty cheese this time. I'm not sure if I prefer eating it a bit warm or cold. Next time, I 'm thinking a balsamic reduction and/or olive oil drizzle or maybe some pesto would make these caprese crostinis a bit fancier and tastier. But sometimes, you just want the original, you know?

Do you find yourself going for the "original" or "gussied up" versions of foods?

Caprese Crostini

by CJ Huang

Prep time: 10 minutes
Cook time: 5 minutes, optional
Total time: 10-15 minutes

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound		1 loaf	crusty Italian bread, sliced
	1 pound			fresh mozzarella, sliced
322 grams				tomatoes, chopped
			1 bunch	basil, leaves
				balsamic reduction	optional

Methods:

	1. Gather all materials.
	2. On top of each bread slice, layer a basil leaf, a slice of mozzarella, and a spoonful of tomatoes. (optional - (1) Bake at 350F for about 5 minutes, until cheese just slightly melty. (2) Drizzle a balsamic reduction on top.)

Shared with: Wonderful Wednesday, Wednesday Showcase, What's Cookin' Wednesday, #recipeoftheweek, Creative Ways, Throwback Thursday, Happiness is Homemade, What's for Dinner?, Nifty Thrifty Sunday, Over the Moon, Melt in Your Mouth Monday, What'd You Do This Weekend?, Turn It Up Tuesday