Baked Caprese Crostini with Pesto

Roasted tomatoes, crunchy toasts, melty mozzarella, and savory pesto come together in these baked Caprese crostini. And they're finished with a little balsamic glaze for good measure. I'm not kidding when I say that everyone loves this easy summertime app! They are beyond delicious.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 24 crostini

Calories: 90 kcal per serving

Ingredients

24 ounces - grape tomatoes
4 large cloves - garlic
¼ cup - good-quality olive oil
6 sprigs - fresh thyme
4 sprigs - fresh oregano
Kosher salt and black pepper
24 - crostini
½ cup - lemon pesto
8 ounces - fresh mozzarella ball
¼ cup - fresh basil
balsamic glaze

Instructions

Preheat the oven to 350°F (177°C).
Spread the cherry or grape tomatoes on a sheet pan. Scatter the garlic cloves, thyme sprigs, and oregano sprigs around the tomatoes. Drizzle with the olive oil and season with salt and pepper, to taste. Toss with a wood spoon until the tomatoes are well-coated.
Roast for 35-40 minutes, until the tomatoes burst and are caramelized on the edges. Let the tomato mixture cool for a few minutes and then discard the garlic, thyme sprigs, and oregano sprigs.
Set the broiler to HIGH. Line the crostini on a sheet pan.
Top each crostini with a slice of mozzarella. Broil the crostini until the cheese is melty, about 2-3 minutes.
Spread each toast with about 1 teaspoon of pesto and top with 2-3 tomatoes. Sprinkle the crostini with the fresh basil and finish with a drizzle of balsamic glaze. Enjoy!

Nutrition