Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Caprese Crostini

Capri, and the surrounding mainland and rocky coast are home to beautiful vistas and amazing food. This is a perfect start to a dinner party.

Ingredients

1 loaf Ciabatta bread, sliced 1/4” thick, about 16 slices
3 cups Roma tomatoes, small diced
2 Tbsp Extra virgin olive oil
1 Tbsp Balsamic vinegar
1 tsp Kosher salt
1/2 tsp Fresh ground black pepper
6-8 each Large fresh basil leaves. chiffonade

Instructions

Preheat oven to 300.

To make the crostinis, place the sliced Ciabatta on a baking pan lined with parchment paper. Bake until crispy, about 15-20 minutes. Allow to cool completely at room temperature. If you are doing this ahead of time, store at room temperature in an airtight container for 2-3 days.

Stack the basil leaves, roll them tight, and slice thin with a sharp knife (chiffonade). Combine with tomatoes, oil, vinegar, salt and pepper in a mixing bowl.

Divide the mixture among the crostinis, about 3-4 Tbsp per crostini. Drizzle with more extra virgin olive oil and balsamic vinegar as desired.

Recent Recipes

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Read more

Beef Tenderloin Sandwiches with Three Signature Spreads

Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…

Read more

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

Read more