Whether you opt for the sophisticated title of crostini or keep it simple with ‘toasts’, these Italian appetizer bites—Crostini Caprese—featuring roasted tomatoes, prosciutto, and melted mozzarella cheese on sliced baguette, are effortlessly prepared. Once you serve them, everyone will undoubtedly be clamoring for seconds.
This recipe is proudly presented by Cache Valley Cheese.
In this culinary fusion, I’m merging two beloved recipes—caprese and grilled cheese—into a delightful finger food rendition ideal for the classic appetizer plate.
This bite-sized appetizer embodies the kind you’ll find yourself making repeatedly. And the reasons behind its repeat performances? Allow me to explain:
You don’t need to possess Michelin-star chef skills to master this recipe. In fact, operating the oven is almost unnecessary.
The ingredient lineup is delightfully concise and straightforward.
Despite its effortless preparation, the end result boasts an impressive and sophisticated appearance.
Enjoy a toast in one hand while effortlessly sipping your favorite beverage with the other.
This dish serves as a versatile option, serving as either a snackable dinner or, in Smudge’s case, an ideal poo-poo platter lunch.
Keep these ingredients readily available for those spontaneous moments when you need a quick culinary fix.
Let’s be honest—everyone adores gooey, melted cheese on toast.
And the adoration amplifies when that cheese-topped toast is embellished with the savory, salty flavors of caprese and prosciutto.
Creating Melty Mozzarella Caprese Crostini Toasts
When you typically think of caprese, it’s often associated with summer salads. However, this caprese appetizer breaks away from the seasonal norms. I have a secret that makes it lovable year-round, even when the grocery store shelves are stocked with less-than-flavorful winter-time tomatoes.
The trick? Roast those tomatoes!
The combination of roasted tomatoes and melted cheese sets these caprese crostini apart from bruschetta, which typically features fresh chopped tomatoes, garlic, and basil.
Preparing Roasted Tomatoes
Much like my simple roasted tomato recipe and my Roasted Tomato Sauce (which I conveniently freeze in gallon bags for future use), slow-roasting cherry tomatoes is the key to unlocking their naturally sweet and juicy side by caramelizing their inherent sugars.
This slow-roasting technique demands a bit of time (allocate 3-4 hours for hands-off baking) but yields a rewarding outcome: a delectably sweet and jam-like flavor in each bite. If time isn’t on your side, consider trying my 15-minute simple roasted tomato recipe instead.
To infuse an aromatic element, I include a whole head of garlic, halved, allowing it to permeate and meld with the tomatoes during the cooking process. For an extra flavorful touch, if desired, squeeze the roasted garlic from its papery skins and spread it over the sliced toast before layering on the cheese. While optional, it certainly adds a delightful burst of flavor.
The traditional caprese often utilizes fresh mozzarella, but for recipes like these toasts where melting the cheese is essential, I’ve discovered that regular mozzarella, like the one from my local Cache Valley Cheese, performs exceptionally well. This mozzarella variety melts splendidly, boasting lower moisture content compared to fresh or buffalo mozzarella. Consequently, it creates that desirable gooey cheese-pull without rendering the bread soggy. Additionally, Cache Valley Cheese stands out for its high protein and calcium content, making it a welcomed addition to any dish.
To elevate the flavors, a touch of prosciutto introduces a savory and salty dimension to the toasts, complementing the cheese even further. A finishing touch of store-bought balsamic glaze and a fresh basil leaf enhances these appetizers, making them ready to be enjoyed by all.
Preparing Crostini in Advance
This recipe lends itself well to prepping in advance, allowing you to have the components ready for effortless assembly and heating when guests arrive. Here’s a step-by-step guide:
Roast the tomatoes and garlic ahead of time: Drizzle them with olive oil and store them in the refrigerator. They’ll keep well for up to 1 week, ready to be used when needed.
Slice the bread in advance: Store the slices for up to 3 days in an airtight container. Alternatively, you can freeze the slices for up to 3 months, ensuring they’re readily available for use.
Prepare the mozzarella cheese: Shred it ahead of time and store it in the refrigerator. It will stay fresh for up to two weeks, ready to be used whenever you’re ready to assemble the crostini.
Melted Mozzarella Caprese Crostini Toasts
Roasting
tomatoes with this easy method gives any time of the year harvested
tomatoes the same sweet flavor as those eaten at the peak of the season. For
ultimate sweetness, set aside 3-4 hours to roast the tomatoes, or, try this quick roasting method ready in just 20 minutes.
tomatoes with this easy method gives any time of the year harvested
tomatoes the same sweet flavor as those eaten at the peak of the season. For
ultimate sweetness, set aside 3-4 hours to roast the tomatoes, or, try this quick roasting method ready in just 20 minutes.
Servings 24 toasts
Ingredients
- 1 French bread baguette
- 10 ounces of cherry tomatoes, (about 3 cups)
- 1 whole head of garlic, cut in half
- extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup fresh basil leaves
- 8 ounces Cache Valley mozzarella cheese, sliced
- 4 ounces prosciutto slices
- balsamic glaze
Instructions
- Slice the baguette into 24-30 ¼-inch slices and set aside.
- Preheat
the oven or a toaster oven to 250 degrees F. Scatter the tomatoes on a
baking sheet lined with aluminum foil along with the halved head of
garlic and drizzle with 1-2 tablespoons of olive oil. Season with kosher
salt freshly ground black pepper and ¼ cup of the fresh basil
leaves. Toss lightly to coat. Bake for 3-4 hours or until the tomatoes
are soft and blistered. After roasting, squeeze the garlic from their
papery skins, mashing slightly and gently toss with the tomatoes and set
aside. - On
another baking sheet lined with foil, arrange the slices of baguette
and top each with a slice of mozzarella cheese. Top each slice of cheese
with a tomato and some of the garlic if desired and toast until the
cheese is melted. Gently tear pieces of prosciutto and nestle in a basil
leaf with a roasted tomato then place on each toast. Garnish with a
drizzle of balsamic glaze and a spritz of black pepper if desired.
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