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Creprese Crostini with a Twist

You can make this recipe with any tomato. I made it with 4 small yellow, 4 small orange and 4 small red tomatoes, but cherry tomatoes, heirloom etc...work well too!
Course Appetizer
Cuisine Italian
Keyword easy appetizer recipe, party recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 servings
Author Linda Spiker


  • 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
  • pepper
  • 1 baguette thinly sliced, brushed with olive oil and baked till crispy


  1. Preheat oven to 400 and place rack in upper third of oven
  2. Thinly slice baguette, place slices on a cookie sheet, brush with olive oil and bake till crispy
  3. Place diced tomatoes on paper towels to absorb extra liquid and then place in bowl
  4. Chiffonade basil and add to tomatoes
  5. Pull apart cheese adding small clumps to tomatoes, sprinkle liberally with sea salt and freshly ground pepper, toss
  6. Combine olive oil, lemon juice, white balsamic and minced garlic and whisk
  7. Pour over tomatoes, toss and serve alone on spoon on to crostini bread!