Roasted Strawberry Caprese Crostini is a fruity twist on the classic caprese salad, and are the perfect bites for spring and summer entertaining!
I’m sorry about the randomness with which I’ve been posting lately. Normally I like to post three times a week, but with the craziness of the end of the school year, a trip to Washington D.C. last week, Mother’s Day, etc., I’ve had to pull back and post twice a week the past few weeks. I have so many recipes I want to get out, but as we all know, sometimes life just takes over. I’m sure you understand, and thank you for your patience. 🙂
On to these magnificent Roasted Strawberry Caprese Crostini. I have this big thing for caprese anything. It could be classic caprese salad, a sandwich, or even skewers…I’m not choosy. I love how fresh and simple it is, and it always delivers.
Last year during my Farmer’s Market Friday series, I made Peach Caprese Quesadillas, and they were fantastic. I loved the fruity twist, and decided to use one of my favorite condiments — roasted strawberries — this time around. This way you still have the colors of the Italian flag, but with a tangy, concentrated strawberry flavor to liven things up.
And we just cannot forget about the balsamic glaze. 🙂
The best thing about this crostini is how easy it is to make, and it’s going to be a big hit at your next spring/summer shindig. Or you can be like me and eat these for lunch! You wouldn’t judge me if I told you I ate all 4 of these crostini after this photo shoot would you? Because yeah, I did. And I’d do it again. 🙂
If your strawberries are very sweet like most this time of year, you may not need much sugar for roasting. Mine weren’t super sweet because they weren’t the farmer’s market variety, so I needed 3 tablespoons for a 16 ounce basket. The sweetness is a great contrast to the creamy cheese, fresh basil, and tangy balsamic glaze.
I love how the simple things in life are some of the best, and these crostini are just that. Simple, fresh, and delicious, and they’re one of the best ways I know to celebrate the season! This just goes to show that you don’t need tomatoes for a great caprese…I think these roasted strawberries just kicked those tomatoes to the curb. 🙂
And here are some more delicious caprese dishes!
Caprese Pizza by Two Peas & Their Pod
Chicken Caprese by Gimme Some Oven
Crispy Caprese Meatballs Stuffed with Mozzarella by The Cozy Apron
Mini Caprese Bites by Zoom Yummy
- 1 lb. fresh strawberries, hulled, and quartered if large, halved if small
- 2-3 tablespoons granulated sugar*
- ½ baguette (4 ounces), sliced into (12) ½" slices on the bias
- 2 tablespoon extra virgin olive oil
- 8 ounces fresh mozzarella, cut into 12 slices*
- 12 large or 24 smaller basil leaves, plus more for garnish
- balsamic glaze, for garnish*
- Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- Place the strawberries and sugar in a medium bowl, and stir until all of the strawberries are coated with the sugar. Pour onto the prepared baking sheet, spreading the berries out in a single layer. Roast for 15-20 minutes, checking for doneness after 10. When the strawberries are done, they will have broken down, a large amount of their juices will have been released, and it will be bubbling. If the juices are turning brown, remove from the oven to keep it from burning. Cool slightly, and transfer the strawberries to a bowl.
- Leave the oven temperature at 400 degrees. Place the baguette slices on a baking sheet. Brush with the olive oil and bake for 5-10 minutes until crisp and slightly golden brown. Remove from heat.
- Place the basil leaves on each baguette slice, followed by the mozzarella cheese. Top with some roasted strawberries, a drizzle of balsamic glaze, if using, and garnish with freshly chopped basil. Serve and enjoy!
Unused roasted strawberries can be stored in the refrigerator in an airtight container for about a week.
*You can also buy a package of pre-sliced fresh mozzarella for a time saver.
*I purchased my balsamic glaze from Trader Joe's.
Recipe by Flavor the Moments.