The traditional Caprese salad: mozzarella, basil, and tomato. To switch it up and make it easy to pop in your mouth, my mom started making crostinis out of this famous Italian dish. My family loves them, friends love them, and they get eaten in about 10 minutes so make extra.
We just recently got this new bottle of balsamic vinegar (AMAZING) as a gift from a neighbor. It is so thick – almost a syrup – and the best balsamic I’ve ever had. Good EVOO and vinegar make a huge difference in the flavor of this dish. And this one takes the prize.
(It seems silly to put measurements for ingredients for this recipe so I won’t put any…just eye-ball it!)
French baguette (sliced on a diagonal – makes surface area bigger and is prettier)
S & P to taste
1. Slice the baguette on a diagonal. Place slices on a cookie sheet – you can either butter each slice, drizzle olive oil over them, or spray PAM on them :). Season with S & P and sprinkle with grated parmesan to give the bread extra cheesy flavor. Put in an oven on low heat (about 250°) and keep an eye on them – you want them to be golden around the edges and toasted. Take the bread out and flip the slices over and repeat the PAM and S & P and put in the oven to finish toasting.
2. Slice the mozzarella, basil, and tomatoes. Place the ingredients on the crostini in that order. Season with S & P. Drizzle with EVOO and balsamic vinegar. Sprinkle basil for garnish.