Caprese Wreath

Name: Caprese Wreath
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 32 crostini
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

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Level: Easy

Total: 40 min
Active: 15 min

Yield: about 32 crostini

Level: Easy

Total: 40 min
Active: 15 min

Yield: about 32 crostini

Ingredients

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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

Watch how to make this recipe.

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.