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Crostini with pesto, mozzarella, cherry tomatoes drizzled with balsamic glaze and garnished with fresh basil leaves on a large white plate.

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Pesto Caprese Crostini

Recipe by Veronika Sykorova

These Pesto Caprese Crostini combine your favorite Caprese salad with a toasted baguette and pesto to create a delicious and easy appetizer! It has just 6 simple ingredients, and it's something you can make last-minute while still being restaurant-worthy! Perfect for the summer but easy to make all year round.

  • Total Time30 minutes
  • Yield4 1x
  • DietVegetarian

Ingredients

Units Scale
  • 1 baguette, sliced into 1/4-1/2-inch slices
  • Cooking spray (optional, I used avocado oil)
  • 1/4-1/3 cup homemade pesto (or store-bought)
  • 6 oz fresh mozzarella (I used 4 large bocconcini balls, sliced
  • 2 cups grape tomatoes, sliced or quartered (or cherry tomatoes)
  • A handful of fresh basil leaves (optional)
  • Flaky sea salt to taste
  • 1 tbsp balsamic glaze or to taste (NOT vinegar)

Instructions

  1. Preheat your oven to 375F and prepare a large baking sheet.
  2. Slice your baguette and lay it out on the baking sheet.
  3. Spray it lightly with cooking spray and bake for 10 minutes until slightly golden.
  4. Take the baguette slices out of the oven and allow them to cool for a few minutes.
  5. Spread a little bit of pesto on each slice.
  6. Slice your mozzarella into small pieces to fit each crostini.
  7. Top each slice with mozzarella and cherry tomato slices. You can also add fresh basil to each crostini if desired.
  8. Sprinkle lightly with flaky sea salt and drizzle with balsamic glaze right before serving, and enjoy!

Notes

Mozzarella: I like using bocconcini because they fit the size of baguette slices perfectly. I like the larger ones that are a little smaller than a golf ball. If you use the little ones, you’ll need 16-20 of them cut in half. If you slice or dice a regular fresh mozzarella ball, you’ll need about 1 ¼ cup or 5-6 oz.

Storing: Store any leftovers in an airtight container in the fridge for 1-2 days. Once refrigerated, the baguette will lose its crunch.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian

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Find it online: https://thehealthfulideas.com/pesto-caprese-crostini/