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
- A baguette (fresh or day old both work fine), olive oil, and kosher salt are needed to make the crostini.
- Fresh mozzarella, cherry tomatoes, and fresh basil leaves form a Caprese salad. The small cherry tomatoes are easy to find and are perfect for making bite-sized canapes.
- Balsamic glaze and sea salt flakes are flavor enhancers that take this appetizer to the next level. You can use homemade glaze with Balsamic Vinegar of Modena, or buy store-bought. If you can’t find sea salt flakes, use a small amount of course salt.
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.
How to Make it
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. Make sure to let it cool before adding the toppings. See full instructions in the recipe card below!
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.
Serving Tips
- Serve them as an appetizer before a nice dinner.
- Make them for a potluck.
- Caprese canapes or crostini make perfect 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.
Did you love these caprese canapes? Use the stars in the recipe card to give them a 5-star review!
Get the Recipe
PrintCaprese Crostini with Balsamic Glaze
Bite-sized caprese crostini layered with fresh mozzarella, tomatoes, balsamic glaze, and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: about 30 crostini 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Italian
Ingredients
- 1–8 ounce baguette
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 pound fresh mozzarella, sliced into 30 pieces
- 1/4 cup balsamic glaze
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- sea salt flakes to taste
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. Assemble the crostini
- Place a slice of mozzarella on each little toast. Then, add a drizzle of balsamic glaze. 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
Use homemade balsamic glaze or store-bought.
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
