Caprese Wreath
- Level: Easy
- Yield: about 32 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 85
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 2
- Sodium
- 153
- Total: 40 min
- Active: 15 min
Ingredients
1 baguette, cut into 1/2-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pint Sweet 100 or grape tomatoes
2 teaspoons honey
1 cup pesto
1/2 cup pearl-size mozzarella balls
2 bunches fresh basil, for garnish
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with a rack.
- Put the baguette slices on the rack on the baking sheet, brush both sides with 1/4 cup of the olive oil and season with a bit of salt and pepper. Bake until lightly toasted, 8 to 10 minutes.
- Turn the oven up to 450 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the tomatoes with the honey and remaining 2 tablespoons olive oil; season with salt and pepper. Transfer to the lined baking sheet and roast until the tomatoes burst and start to char a bit, 12 to 15 minutes.
- Spread about 1 scant teaspoon of pesto onto each crostini. Top each with a roasted tomato and a couple of pearl mozzarella balls.
- Arrange the crostini in a wreath shape on a large round platter or wooden cutting board. Garnish with basil leaves and sprigs.