Crostini With Melted Mozzarella Roasted Tomatoes And Prosciutto Appetizer
You don’t have to be a star chef to make this Appetizer. Actually, you barely need to know how to turn on the oven.
Crostini Caprese With Melted Mozzarella Appetizer
You don’t have to be a star chef to make it. Actually, you barely need to know how to turn on the oven to make this appetizer.
We can go ahead and call it a Caprese crostini for the ease of it however in this recipe we do not use fresh mozzarella as we have to melt it. I like regular mozzarella when it has to be melted as it has a lot less moisture.
You can go ahead and roast the tomatoes ahead of time I’ll do a blog post on how to roast and season the tomatoes. The tomatoes can be roasted in just minutes or you can go the ultimate sweetness (3-4 hours). Anyway, let’s go ahead and finger food this recipe.
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Now go ahead and make some appetizers.
- 1 French bread baguette
- 10 ounces of cherry tomatoes about 3 cups
- 1 whole head of garlic cut in half
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 cup fresh basil leaves
- 8 ounces Cache Valley mozzarella cheese sliced
- 4 ounces prosciutto slices
- Balsamic glaze
- Slice the baguette into 24-30 1/4-inch slices and set aside.
- Preheat the oven or a toaster oven to 250 degrees F. Scatter the tomatoes on a baking sheet lined with aluminum foil along with the halved head of garlic and drizzle with 1-2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper and 1/4 cup of the fresh basil leaves. Toss lightly to coat. Bake for 3-4 hours or until the tomatoes are soft and blistered. After roasting, squeeze the garlic from their papery skins, mashing slightly and gently toss with the tomatoes and set aside.
- On another baking sheet lined with foil, arrange the slices of baguette and top each with a slice of mozzarella cheese. Top each slice of cheese with a tomato and some of the garlic if desired and toast until the cheese is melted. Gently tear pieces of prosciutto and nestle in a basil leaf with a roasted tomato then place on each toast. Garnish with a drizzle of balsamic glaze and a spritz of black pepper if desired.