Caprese Crostini with Blistered Tomatoes and Smoked Mozzarella

Crusty Italian Bread layered with homemade pesto, smoked mozzarella, blistered cherry tomatoes and a homemade balsamic reduction.

Caprese Crostini with Blistered Tomatoes and Smoked Mozzarella
  • 1 tablespoon extra virgin olive oil
  • 12 slices smoked mozzarella
  • 1 pint cherry tomatoes
  • 12 slices of crusty baguette
  • basil pecan pesto, recipe follows
  • chopped basil for garnish, if desired
Basil Pecan Pesto
  • 1 cup basil
  • ½ cup pecans
  • 2 cloves garlic
  • ¼ cup plus 3 tablespoons extra virgin olive oil
  • salt and pepper
Balsamic Reduction
  • ½ cup balsamic vinegar
  • 1 teaspoon brown sugar
Caprese Crostini with Blistered Tomatoes and Smoked Mozzarella
  1. Add olive oil to a large cast iron skillet. Over high heat sear the tomatoes until they are caramelized on the outside and become tender, about 2-3 minutes on each side.
  2. Meanwhile, place bread in a single layer on a baking sheet and place under the broiler for 2-3 minutes to crisp up. Keep and eye on them so they do not burn.
  3. Take out of the oven and spoon some pesto onto each crostini. (You will have pesto leftover).
  4. Next place 1 slice of cheese onto each crostini. Place them back under the broiler until the cheese has melted.
  5. Take out of the oven and top with the blistered tomatoes and a drizzle of balsamic reduction.
  6. Garnish with extra fresh chopped basil if desired. Serve immediately.
Basil Pecan Pesto
  1. Add all of the ingredients to a food processor. Pulse until combined. Season with salt and pepper to taste. Set aside until you are ready to assemble your crostini.
Balsamic Reduction
  1. Add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use.

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