I am woefully behind on my posts, so much so that this one is already slightly outdated by the changing seasons. However, I am posting this recipe wishing that I still had some of these amazing tomatoes.
In the last week of September, Chicago forgot it was Fall and decided the temperature wouldn’t drop below 80 all week. That week Will was away, it was hot, and we picked up a CSA box full of Fall veggies and three beautiful tomatoes. I felt I had no choice other than to eat caprese crostini for dinner every night. I still stand by this as totally acceptable. Of course, if eating bread and cheese for dinner doesn’t fly in your household, these crostini make an excellent appetizer, side dish, or snack.
You can’t go wrong with the classic combination of tomatoes, basil, and mozzarella cheese. Our tomatoes were wonderfully ripe and full of flavor; perfect for a raw and simple preparation. Best of all, dinner was ready in 10 minutes and I didn’t have to stand over the hot stove. A few minutes under the broiler and we’re done!
To give the tomatoes a little added kick, I soaked them in balsamic vinegar for a few minutes while preparing the cheese and bread. Slice your tomatoes into thick slices and place in a bowl with 1 tbls balsamic vinegar and a healthy sprinkle of salt and pepper.
Next, I sliced the bread and drizzled with olive oil. I broiled the bread for a few minutes until the edges started to brown and the middles were crispy.
As much as I enjoy traditional caprese with cold mozzarella, I like it even better slightly melted. Melted mozzarella is so gooey and delicious; you really can’t go wrong. Therefore, I chose to top my bread with slices of mozzarella and pop them back under the broiler for a another minutes or two until the cheese showed signs of starting to melt.
Lastly, top the cheese with a slice of tomatoes and sprinkle of thinly sliced basil. When taking the tomato slices out of the vinegar, lightly tap off any excess vinegar to keep the bread from becoming too soggy.
You can't go wrong with the classic combination of tomatoes, mozzarella, and basil. I especially think that broiling the mozzarella to make it gooey puts it over the top. These serve two as a summer side dish or appetizer. You can easily scale based on the number of people you have.
- 1 large, ripe tomato sliced
- 1 tbsp balsamic vinegar
- fresh ground pepper
- 1/4 loaf of crusty bread sliced
- 1-3 tbsp olive oil
- 1/2 ball fresh mozzarella sliced
- 1 tbsp basil thinly sliced
Place the tomato sliced in a small bowl and toss with balsamic vinegar. Sprinkle both slides of each slices generously with salt and fresh ground pepper. Let the tomatoes sit while preparing the toast.
Place the slices of bread on a baking sheet and brush the tops with olive oil. Broil until edges are brown and middle is crusty, about 4 minutes.
Slice the mozzarella and place a slice on top of each piece of bread. Broil again until the cheese starts to melt, about 2 more minutes.
Take the tomatoes out of the vinegar, tapping lightly to remove excess vinegar. place a tomato slice on top of the mozzarella bread slices.
Sprinkle with thinly sliced basil and serve!