Roast Tomato Caprese Crostini
29 people added this to their Recipe Box
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 53 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 132 mg |
| potassium | 40 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 3 |
| vit A | 3 |
| vit C | 3 |
| folate | 4 |
This miniaturized cooked version of the summer classic is rich in flavour and vibrant in colour. Look for bocconcini, buffalo mozzarella or fresh mozzarella cheese in sealed bags or tubs of water at deli counters.
Ingredients
- 2 cups halved grape tomatoes or cherry tomatoes
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried basil
- 5 oz large bocconcini cheese or fresh mozzarella or buffalo mozzarella cheese
- 1/4 cup prepared basil pesto
- 4 tsp thinly sliced fresh basil or fresh chives
- Crostini:
- 24 slices (2-inch/5 cm square x 1/2-inch/1 cm thick) focaccia bread or baguette or crusty Italian bread
Preparation
In bowl, toss together tomatoes, oil, salt, pepper and dried basil. Roast on parchment paper–lined baking sheet in 400°F (200°C) oven, stirring once, until shrivelled, about 40 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Let stand at room temperature for about 20 minutes before proceeding.)
Crostini: On baking sheet, broil focaccia, turning once, until golden, about 2 minutes. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)
Cut bocconcini cheese into 24 thin slices; pat cheese dry. Spread each crostini with 1/2 tsp (2 mL) pesto; top with cheese. Spoon tomatoes evenly over top.
Bake in 425°F (220°C) oven until cheese is slightly melted, about 6 minutes. Sprinkle with fresh basil; serve warm.
Crostini: On baking sheet, broil focaccia, turning once, until golden, about 2 minutes. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)
Cut bocconcini cheese into 24 thin slices; pat cheese dry. Spread each crostini with 1/2 tsp (2 mL) pesto; top with cheese. Spoon tomatoes evenly over top.
Bake in 425°F (220°C) oven until cheese is slightly melted, about 6 minutes. Sprinkle with fresh basil; serve warm.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Tomatoes; Cheese; Bread; Make-Ahead; Bake;
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