“On Top of Crostini…All Covered in Caprese” Mozzarella, Tomato, Basil and Pesto on a Garlic Crostini with Balsamic Drizzle
I’m in the best mood today, it may be due to the fact that I’m going to the No Doubt and Paramore concert tonight, but also because my catering event went great last night.
So last night was the Young Professionals of Delray event that I catered. It was awesome and everyone really enjoyed the food. I’ll post a few of the recipes from the event for your reading pleasure.
What You Need:
Baguette
2 Garlic Cloves
Tomato
Basil
Fresh Mozzarella
Pesto (pre-made or fresh)
Balsamic
Sugar
1. Slice baguette into 1/2” slices. Place on a cookie tray and bake in the oven on 350 degrees for about 10 minutes or until crispy. Then peel the garlic cloves. Rub the garlic onto the crisp bread. Set aside.
2. Slice tomato and mozzarella in to about 1/2” slices. Set aside (best to keep in the fridge until assembling the stacks)
3. In a small saucepan, pour in about 3/4-1 cup of balsamic vinegar. Then add about 1 tablespoon of sugar. Allow balsamic to simmer until it starts to become a thick syrup consistency.
4. Then assemble stacks. Place crostini on bottom, add a small amount of pesto, add a slice of mozzarella, then a little peston, then a slice of tomato then a leaf of basil. Lastly, drizzle a bit of the balsamic on top of the stack.
Serve immediately.
*If prepping ahead of time, do not place stacks on the crostini until you’re about to serve.
2 years ago