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Baked Caprese Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 to 12 appetizer servings
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1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

5 Roma tomatoes, sliced

1 1/4 pounds fresh mozzarella, sliced

1 bunch fresh basil leaves, stemmed


  1. Preheat the oven to 450 degrees F.
  2. Arrange the sliced baguette bread 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. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
  3. 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.
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