Roasted tomatoes, crisp crostini, melty mozzarella, and bright pesto come together in these baked Caprese crostini, finished with a drizzle of balsamic glaze. This simple summer appetizer is always a crowd-pleaser and comes together quickly—perfect for casual get-togethers or an easy starter.
I used to avoid tomatoes because they gave me heartburn, but over time I learned to love their flavor—especially when roasted with good olive oil and fresh herbs. Roasting concentrates their sweetness and gives them a jammy texture that’s perfect on crostini.
These toasts are inspired by the classic Caprese salad—tomatoes, basil, and mozzarella—but with a few tweaks. Roasting the tomatoes brings out extra sweetness, and a touch of pesto plus a balsamic glaze adds depth. If you don’t have pesto or glaze on hand, the crostini are still delicious without them.
Quick note: use a good-quality fresh mozzarella if you can—fresh cheese makes a noticeable difference. If you prefer a dairy-free version, top crostini with roasted or raw tomatoes, basil, and a splash of olive oil and balsamic instead.
Cherry tomatoes
Traditional Caprese uses large slicing tomatoes, but cherry or grape tomatoes are an excellent choice because they tend to have a consistent flavor year-round and roast beautifully. If you have ripe summer tomatoes available, they work just as well.
For the crostini, use homemade crostini if you like, or store-bought crostini or thin baguette slices for a shortcut. Other essentials: garlic, good olive oil, fresh thyme and oregano (or dried if necessary), kosher salt and freshly cracked black pepper, fresh mozzarella, fresh basil, and balsamic glaze. A spoonful of lemon pesto or regular pesto adds bright flavor if you have it.
Roast the tomatoes
Roast the tomatoes until they’re jammy and beginning to caramelize at the edges. Avoid over-roasting, or they’ll break down too much.
Make the crostini
Make-ahead tips
Crostini should be assembled just before serving to stay crisp. You can roast the tomatoes up to three days in advance—store them chilled and gently rewarm at 350°F (177°C) for 10–15 minutes before using.
Using raw tomatoes
If you prefer a no-cook version, skip roasting and use raw cherry tomatoes. Top toasted crostini with fresh mozzarella, pesto, sliced raw tomatoes, basil, and a drizzle of balsamic glaze for a fresh, bright bite.
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Easy Caprese Crostini with Roasted Tomatoes
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Ingredients
Roasted Tomatoes
- 24 ounces cherry or grape tomatoes (680 grams)
- 4 large garlic cloves, peeled & smashed
- 1/4 cup good-quality olive oil (60 milliliters)
- 6 sprigs fresh thyme
- 4 sprigs fresh oregano
- Kosher salt and freshly-cracked black pepper, to taste
Caprese Crostini
- 24 crostini, homemade or store-bought
- 1/2 cup lemon pesto or store-bought pesto (120 grams)
- 8 ounces fresh mozzarella, halved & thinly sliced (226 grams)
- 1/4 cup fresh basil, roughly chopped (12 grams)
- Balsamic glaze, for drizzling
Equipment
- 2 sheet pans
Instructions
Roasted Tomatoes
- Preheat the oven to 350°F (177°C).
- Spread the tomatoes on a sheet pan. Scatter the garlic cloves, thyme, and oregano among them. Drizzle with olive oil, season with salt and pepper, and toss until coated.
- Roast 35–40 minutes, until the tomatoes burst and caramelize at the edges. Cool briefly, then discard garlic and herb sprigs.
Caprese Crostini
- Set the broiler to high and arrange crostini on a sheet pan.
- Top each crostini with a slice of mozzarella. Broil 2–3 minutes, until the cheese is melty.
- Spread about 1 teaspoon of pesto on each toast, top with 2–3 roasted tomatoes, sprinkle with fresh basil, and finish with a drizzle of balsamic glaze. Serve immediately.
Notes
Find balsamic glaze in the vinegar aisle, or make your own: simmer 1 cup (240 milliliters) balsamic vinegar with 2 tablespoons (30 grams) brown sugar until thickened, 8–12 minutes.
Roast tomatoes only until jammy and caramelized—over-roasting causes them to fall apart.
If you don’t have fresh herbs, substitute 1/2–1 teaspoon dried thyme and 1/2–1 teaspoon dried oregano.
For a no-cook option, skip roasting and use raw tomatoes with fresh mozzarella, pesto, basil, and a drizzle of balsamic glaze.
, Calories: 158 kcal, Carbohydrates: 17 g, Protein: 5 g, Fat: 7 g
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