Caprese Crostini with Balsamic Glaze

Bite-sized caprese crostini layered with fresh mozzarella, tomatoes, balsamic glaze, and fresh basil. These easy and elegant appetizers can also be called caprese canapes. Whatever you want to call them, they’re delicious!

I’m a big fan of anything caprese! Classic caprese with heirloom tomatoes is heaven in your mouth. Caprese tortellini salad turns it into a heartier meal. You can’t go wrong with pasta! Here, we’re building bite-sized caprese salads on little toasts to make caprese crostini. 

Little crusts or little toasts made from thin slices of toasted baguette. Then, topped with fresh mozzarella, tomatoes, fresh basil, and balsamic glaze. They’re a perfect addition to a platter of crostini misti or mixed crostini.

These can also be considered caprese canapes, a type of French hors d’oeuvre.

Ingredients for caprese crostini

• A baguette (fresh or day old both work fine)
• Olive oil
• Kosher salt
• Balsamic vinegar
• Fresh mozzarella
• Cherry tomatoes
• Fresh basil leaves
• Sea salt flakes 

Variations

• Caprese crostini with pesto: Add a smear of pesto before you add the mozzarella. My 5-minute pesto is perfect for these!
• Burrata Caprese Crostini: Use burrata in place of the mozzarella. Tear it into pieces, careful not to lose all the cream filling.
• Use large garden tomatoes instead of cherry tomatoes. Just dice them and add a layer on top of the mozzarella.

Recommended Tools

Bread Knife

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Pastry Brush

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Saucier

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Paring Knife

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How to make caprese crostini

First make the toasts. Slice the baguette into 1/4 inch slices. Brush both sides with olive oil and arrange them on sheet pans. Sprinkle with salt and bake until golden and crispy. See full instructions in the recipe card below!

Make the balsamic glaze by reducing it in a pot or saucier.

Time to add the caprese toppings! Add a slice of mozzarella to each crostini. Then, a drizzle of balsamic glaze. Next, tear up a couple leaves of basil and place them on top. Then, a couple tomato halves and a sprinkle of salt.

Garnish with a whole basil leave. Then arrange them on a platter and serve!

Make ahead and storage

You can bake the crostini up to 3 days ahead. Store the baked crostini in a sealed container at room temperature until ready to use.

It’s best to add toppings shortly before you’re ready to serve. If you make them too far in advance, the cheese and tomatoes will make the canapes soggy.

How to serve caprese crostini

• Serve them as an appetizer before a nice dinner.
• Make them for a potluck.
• Serve them as cocktail food at a party.
• Include them as finger foods at baby showers, bridal showers, or wedding receptions. 
• Serve them as appetizers at a BBQ.

More Caprese Inspired Recipes

• Heirloom Tomato Caprese
• Watermelon Burrata Salad
• Tortellini Caprese Salad

Looking for more crostini ideas?

I’ve got you covered! Check out my guide to crostini misti or mixed crostini. It’s full of ideas and recipes for more types of crostini.

Caprese Crostini with Balsamic Glaze

Print Recipe

★★★★★

5 from 1 review

Bite-sized caprese crostini layered with fresh mozzarella, tomatoes, balsamic glaze, and fresh basil.

• Author: Mandi
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: about 30 crostini 1x
• Category: Appetizer
• Method: Bake
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 1–8 ounce baguette
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup balsamic vinegar
• 1 pound fresh mozzarella, sliced into 30 pieces
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• sea salt flakes to taste

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Instructions

1. Bake the crostini

• Preheat oven to 400℉
• Use a serrated bread knife to cut the baguette into 30 slices, about ¼ inch thick.
• Lightly brush both sides of each slice with olive oil and place them on baking sheets. Sprinkle them with kosher salt.
• Bake at 400℉ for about 8 minutes, until golden and crispy.
• Let them cool to room temperature before adding the toppings.

2. Make the balsamic glaze.

• Add the balsamic vinegar to a small saucier or saucepan. Bring the vinegar to a boil over medium-high heat, stirring often.
• Once it reaches a boil, turn the heat to medium and simmer for about 10 minutes, stirring often. You will know it is ready when it sticks to the back of a spoon and has reduced by half.
• Remove from heat and let it cool. It will thicken as it cools.

3. Assemble the crostini

• Place a slice of mozzarella on each little toast. Then, add a drizzle of balsamic vinegar. Next, tear a couple leaves of basil into pieces and add them. Then add a couple of cherry tomato halves and a sprinkle of sea salt flakes. Finish with a whole basil leaf for garnish.

Notes

Storage and make ahead tips

• You can bake the crostini up to 3 days ahead. Store the baked crostini in a sealed container at room temperature until ready to use.
• It’s best to add toppings shortly before you’re ready to serve. If you make them too far in advance, the cheese and tomatoes will make the canapes soggy.

Variations

• Caprese crostini with pesto: Add a smear of pesto before you add the mozzarella. My 5-minute pesto is perfect for these!
• Burrata caprese crostini: Use burrata in place of the mozzarella. Tear it into pieces, careful not to lose all the cream filling.
• Use large garden tomatoes instead of cherry tomatoes. Just dice them and add a layer on top of the mozzarella.

Nutrition

• Serving Size: 1 slice
• Calories: 58
• Sugar: 1.1 g
• Sodium: 202.6 mg
• Fat: 1.5 g
• Carbohydrates: 5.4 g
• Fiber: 0.7 g
• Protein: 5.3 g
• Cholesterol: 2.7 mg

Keywords: canapes, canape, toast

Thanks for stopping by! I hope you stick around a’while and check out my story.

Mandi