Tested till perfect Roast Tomato Caprese Crostini

Roast Tomato Caprese Crostini

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 24 pieces


  • 2 cups 2cupshalved grape tomatogrape tomatoes or cherry tomatoes
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspdried basil
  • 5 oz 5ozlarge bocconcini cheese or fresh mozzarella or buffalo mozzarella cheese
  • 1/4 cup 1/4cupprepared basil pesto
  • 4 tsp 4tspthinly sliced fresh basil or fresh chives


  • 24 slices 24slices(2-inch/5 cm square x 1/2-inch/1 cm thick) focaccia bread or baguette or crusty Italian bread
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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.

Nutritional Information Per piece: about

cal 53 pro 2g total fat 3g sat. fat 1g
carb 5g fibre 1g chol 5mg sodium 132mg
potassium 40mg

% RDI:

calcium 4 iron 3 vit A 3 vit C 3
folate 4
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