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 because you don’t know how else you will use, don’t be! I use it in so many recipes (all posted below). This vinegar is 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
- 1/3 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
Watermelon, Mint and feta Salad
Greens with Watermelon and Strawberries
Spinach Salad with Roasted Carrots
Chopped Salad with Apple Vinaigrette
MAY I PLEASE ASK A LITTLE FAVOR?
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This sounds absolutely delicious!
This sounds so delicious! Even though it says it serves 10 people I think I’d be hard pressed not to finish it all myself! 🙂
Haha! yes. I agree. I always assume with appetizers there will be more than one to choose from, so I am generous.
Ohhh I want that right now! I love these combos!
Can’t wait to make this recipe.. and will try again to find the white balsamic locally. Cost prohibitive to get it over the border.. I do have an exquisite dark syrupy balsamic that I was gifted — so good one can drink it from the bottle… Not that I would (lol).
Thanks for sharing your inspiration!! Lots of basil..
How can one go wrong?
Drink it Carol…drink it:)
Love this recipe and the suggestion for the white balsamic vinegar. I had never heard of the white version.
WOW, so so impressive and delicious!!!
I’m drooling all over my keyboard. This looks fantastic! I love the picture of the cheese making, too!