Toasted ciabatta topped with fresh tomatoes, basil, and sweet cherries then drizzled with balsamic vinaigrette. These cherry caprese crostini are perfect for an appetizer or snack.
Happy Monday!
I hope you had a fantastic weekend filled with fun activities and lots of rest. I’ve been off my routine the last two weeks so it’s going to be hard to go back to my regular schedule this week. Especially since I was on vacation for Labor Day weekend and then came back to an extra short week. Just one day of work and then the rest of the week I was at the dental convention that comes to the city once a year. Which meant taking classes that I needed to renew my dental hygiene license and exploring exhibits for new products. Some classes were interesting like forensic dentistry while others…. not so much.
But let’s talk about these cherry caprese crostini. I’m seeing the last of the cherries at the market and I’m going to share one more recipe before we have to wait another year for them to return.
Some days I’m craving for something simple yet packed full of flavor. These crostini are exactly what I’m looking for. With easy to customize toppings, these little toasts are always soooo good. The texture, the flavor, the simplicity. Everything I’m looking for in a late summer snack.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt. Add halved or quartered cherries, and mix until the cherries are coated with the balsamic vinaigrette.
Bread is always most delicious when warmed and toasted or grilled. Drizzle a little bit of olive oil, or if you prefer, butter, on both sides of the bread and then place it in the oven for a few minutes or on the grill until browned.
Place layers of creamy burrata on each of the toasts, then freshly sliced tomatoes, torn up basil leaves, and the marinated cherries. Drizzle the rest of the vinaigrette on top of the crostini.
Serve the cherry caprese crostini warm.
Enjoy!
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- pinch of salt
- 1 cup halved or quartered and depitted cherries
- Olive oil
- 8-12 slices of baguette or ciabatta
- 4 oz burrata, more as needed
- 1 large tomato, sliced
- Basil leaves, torn into small pieces
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt. Add halved or quartered cherries, and mix until the cherries are coated with the balsamic vinaigrette. Set aside for now.
- Drizzle a little bit of olive oil, or if you prefer, butter, on both sides of the bread and then place it in the oven for a few minutes or on the grill until browned.
- Place layers of creamy burrata on each of the toasts, then freshly sliced tomatoes, torn up basil leaves, and the marinated cherries. Drizzle the rest of the vinaigrette on top of the crostini.
- Serve the cherry caprese crostini warm.
This looks so tasty! Will have to make it.
Hope you’ll like it!