Hello crostini…I have missed you.
It’s been a while since I have posted an appetizer recipe. And I wasn’t planning on publishing one today, but even the best made plans can be improved! If you saw my last post you know I had a pretty fantastic Fourth of July menu all set to go, but then I was walking through the grocery store doing my party shopping and saw this…
Yup, that is some freshly made Mozzarella happening! So ‘Caprese Crostini With a Twist’ was added to the menu. I love Crostini because it is very little work and requires no refreshing, hovering or fussing over, simply set it out and party guests just dish it up whenever they want.
“Caprese” salad originated on the island of Capri in Italy and is traditionally served with balsamic vinegar. Mine has a bit of a twist, I use the best white balsamic on the planet! It’s called Prelibato (affiliate link), and if you are wary of buying it don’t be. I use it in so many recipes (all posted below). It’s so good you will want to drink it straight out of the bottle!
This recipe also calls for a basil ‘chiffonade’, which is an easy knife skill to acquire. Just stack a few basil leaves, roll nice and tight and then slice!
You may be wondering why I am not calling this a Bruschetta. Crostini and bruschetta are very similar. As far as I have been able to research the only difference is the size of the bread used. Smaller baguettes and thinner slices are used for crostini while bigger baguettes and thicker slices are used for bruschetta.
The Recipe: Caprese Crostini with a Twist
Tips and what you will need: Be sure to buy a baguette with a small circumference, slice thinly and bake till quite crispy. You will need sea salt (my favorite) and white balsamic, Prelibato is the best! (affiliate links)
- 12 small tomatoes (see summary above) diced small and set on paper towels to soak up extra liquid
- 16 leaves basil, chiffonade
- ⅓ cup good quality extra virgin olive oil (plus more for brushing bread)
- 2 cloves garlic, minced
- juice of one lemon
- 3 Tablespoons white balsamic
- 6 oz freshly made mozzarella (preferably buffalo)
- sea salt
- 1 baguette, thinly sliced, brushed with olive oil and baked till crispy
- Preheat oven to 400 and place rack in upper third of oven
- Thinly slice baguette, place slices on a cookie sheet, brush with olive oil and bake till crispy
- Place diced tomatoes on paper towels to absorb extra liquid and then place in bowl
- Chiffonade basil and add to tomatoes
- Pull apart cheese adding small clumps to tomatoes, sprinkle liberally with sea salt and freshly ground pepper, toss
- Combine olive oil, lemon juice, white balsamic and minced garlic and whisk
- Pour over tomatoes, toss and serve alone on spoon on to crostini bread!
More Recipes using Prelibato White Balsamic
MAY I PLEASE ASK A LITTLE FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.