Crostini With Melted Mozzarella Roasted Tomatoes And Prosciutto

You don’t have to be a star chef to make it. Actually, you barely need to know how to turn on the oven.

Crostini Caprese With Melted Mozzarella 

You don’t have to be a star chef to make it. Actually, you barely need to know how to turn on the oven.

We can go ahead and call it a Caprese crostini for the ease of it however in this recipe we do not use fresh mozzarella as we have to melt it. I like regular mozzarella when it has to be melted as it has a lot less moisture. 

You can go ahead and roast the tomatoes ahead of time I’ll do a blog post on how to roast and season the tomatoes. The tomatoes can be roasted in just minutes or you can go the ultimate sweetness (3-4 hours). Anyway, let’s go ahead and finger food this recipe.

Ingredients

  • 1 French bread baguette
  • 10 ounces of cherry tomatoes about 3 cups
  • 1 whole head of garlic cut in half
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh basil leaves
  • 8 ounces Cache Valley mozzarella cheese sliced
  • 4 ounces prosciutto slices
  • Balsamic glaze

Instructions

  1. Slice the baguette into 24-30 1/4-inch slices and set aside.
  2. Preheat the oven or a toaster oven to 250 degrees F. Scatter the tomatoes on a baking sheet lined with aluminum foil along with the halved head of garlic and drizzle with 1-2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper and 1/4 cup of the fresh basil leaves. Toss lightly to coat. Bake for 3-4 hours or until the tomatoes are soft and blistered. After roasting, squeeze the garlic from their papery skins, mashing slightly and gently toss with the tomatoes and set aside.
  3. On another baking sheet lined with foil, arrange the slices of baguette and top each with a slice of mozzarella cheese. Top each slice of cheese with a tomato and some of the garlic if desired and toast until the cheese is melted. Gently tear pieces of prosciutto and nestle in a basil leaf with a roasted tomato then place on each toast. Garnish with a drizzle of balsamic glaze and a spritz of black pepper if desired.

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