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
- 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.
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
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.