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Baked Caprese Salad

Serves four to six Servings
Serves four to six Servings


  • 1 bag uette, sliced 1⁄2-inch thick (30 to 36 slices)
  • 5 bag roma tomatoes, sliced
  • Chef notes

    Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.


    Baking Directions:

    Preheat the oven to 450°F.

    Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt.

    Bake until the bread is pale golden and crisp, about 5 minutes.

    Top each slice of bread with a slice of tomato and sprinkle with salt and pepper.

    Top with a slice of mozzarella cheese and sprinkle with salt.

    Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

    Arrange the toasts on a serving platter.

    Top each toast with a basil leaf.

    Using the brush, drizzle the remaining olive oil over the basil.

    Sprinkle with salt and pepper, and serve.