Caprese Crostini

Caprese crostini is summer on toast—ripe tomatoes, creamy mozzarella and fresh basil piled on warm, crunchy bread.

Simple, honest, and somehow celebratory, it’s the kind of bite that disappears from the platter before anyone notices.

This version keeps the focus on freshness and texture, with quick steps that let the ingredients sing—perfect for a light starter or a relaxed gathering with friends.

Ingredients

Simple, bright, and totally shareable — these Caprese crostini pair crunchy toasted bread with creamy burrata, sweet cherry tomatoes, fresh basil and a glossy balsamic finish. Gather the ingredients below and you’ll have everything you need to build them.

• 9 slices French baguette, sliced 1/2 inch thick
• 2 tablespoons extra-virgin olive oil
• 8 ounces burrata, torn
• 1 1/2 pints mixed cherry tomatoes, halved
• 1/2 cup fresh basil, thinly sliced
• 3 tablespoons balsamic glaze
• 1 garlic clove, halved
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

Start warm and keep it simple — crisp, garlicky toasts, silky burrata, bright halved cherry tomatoes and fresh basil come together in minutes; a glossy ribbon of balsamic glaze and a flake of sea salt tie it all into the kind of snack you’ll happily share.

1. Halve the cherry tomatoes and slice the basil: Cut the mixed cherry tomatoes in half and place them in a bowl, stack the basil leaves and slice them into thin ribbons so they’re ready to scatter on top.
2. Toss tomatoes with olive oil and seasoning: Drizzle the tomatoes with the extra-virgin olive oil, sprinkle the flaky sea salt and freshly ground black pepper, then gently toss so each half is glossy and seasoned.
3. Brush and toast the baguette: Lightly brush the baguette slices with a little olive oil on both sides and toast them in a hot skillet or under the broiler until golden with a few dark charred spots.
4. Rub the warm toasts with garlic: While the toasts are still warm, rub each slice with the cut side of the halved garlic clove so the bread picks up a gentle garlic aroma without overwhelming the bite.
5. Tear and spread the burrata: Tear the burrata into pieces and spread a generous, soft layer onto each garlic-rubbed toast so there’s a creamy bed for the tomatoes.
6. Pile on the seasoned tomatoes: Spoon the halved, oiled tomatoes over the burrata, letting any little pools of tomato juice fall onto the cheese for extra flavor.
7. Add basil and drizzle balsamic: Scatter the thin basil ribbons over the tomatoes and finish each crostini with a glossy drizzle of balsamic glaze just as shown.
8. Final season and serve right away: Give a gentle sprinkle of flaky sea salt and a touch more freshly ground black pepper to taste, then serve the crostini immediately so the toast stays crisp and the burrata stays creamy.

Tweaks and Additions

A few simple swaps and little extras can lift these crostini without fuss—pick one or two, keep it casual, and make it your own.

• Swap burrata for whipped ricotta: Whip ricotta with a drizzle of extra-virgin olive oil and a pinch of lemon zest until silky; it spreads easily and gives a bright, creamy base that plays nicely with the tomatoes.
• Add roasted garlic: Roast a head of garlic until soft and squeeze a bit of the mellow paste onto each toast before the cheese for gentle, sweet depth that doesn’t overpower the other flavors.
• Add chili or red pepper flakes: Sprinkle a few dried red pepper flakes or thin slices of fresh red chili over the tomatoes for a warm, friendly kick—enough to wake the dish up, not steal the show.
• Toast and scatter pine nuts or chopped pistachios: Quickly toast pine nuts or chopped pistachios in a dry pan and scatter them on top for a crunchy, toasty contrast to the creamy cheese.
• Fold in lemon zest or a squeeze of lemon: Add a little lemon zest or a tiny squeeze of lemon to the tomatoes or cheese to brighten everything and cut through the richness.
• Add fresh oregano or thyme: Swap some basil ribbons for torn fresh oregano or thyme leaves for an earthy, savory note that pairs especially well with warm tomatoes.
• Add crispy prosciutto or pancetta: Top a few crostini with thin prosciutto slices or crisped pancetta for a salty, savory finish if you want a meaty option.
• Add capers or olive tapenade: Scatter a few capers or a small spoonful of chopped olive tapenade over the tomatoes for a briny, tangy pop that makes each bite more interesting.