Caprese Crostini

"A-B-C it's easy as 1-2-3". For our "C" recipe I decided to go with caprese salad on a roasted ciabatta slice. Inspired by bruschetta, I figured I would double-down on two Italian appetizers and combine two classic dishes. This super-easy and vibrant side dish will add a splash of color to your next antipasto spread!!

                                                                                                      Ingredients:

Tomato--- 1 Large
Mozzarella Cheese--- 1 Ball
Ciabatta Baguette (sliced)--- 1 Loaf 
Fresh Basil
Olive Oil--- 1 Tbs
Salt and Pepper--- To Taste
                                                                                                      Preheat oven to 400F. Cut ciabatta loaf diagonally to make the slices wider. Place ciabatta slices on a baking sheet. Drizzle with oil and bake for 10 minutes or until slices turn a light golden brown. 

Cut generous slices of tomato and mozzarella then top crostini. Typically caprese salad starts with a tomato as the base followed by cheese and basil. (Red, White and Green, like the Italian flag) 

Finish my topping crostini with basil (I used a purple variety), drizzle with olive oil and season with salt and pepper. You can always place the crostini back into the oven for a few minutes so the cheese melts into the bread.

Enjoy!