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Caprese-Inspired Crostini With Pesto Cream Cheese, Tomato & Mozzarella - Simple, Fresh, and Perfect for Snacking

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 baguette, sliced into 1/2-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, halved (for rubbing the toasts)
  • 6 ounces cream cheese, softened
  • 2–3 tablespoons basil pesto (store-bought or homemade), plus more for drizzling
  • 8 ounces fresh mozzarella, sliced and patted dry
  • 2–3 medium ripe tomatoes, thinly sliced (or use cherry tomatoes, halved)
  • Fresh basil leaves, torn or thinly sliced
  • Balsamic glaze or a splash of balsamic vinegar (optional, but recommended)
  • Kosher salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Prep the crostini: Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 8–10 minutes, flipping once, until golden and crisp at the edges.
  2. Add garlic aroma: While the toasts are still warm, lightly rub the cut side of the garlic clove over the surface. A quick swipe is enough for great flavor.
  3. Mix the spread: In a bowl, stir together the softened cream cheese and pesto until smooth. Taste and adjust with a pinch of salt or an extra spoon of pesto if you want more basil punch.
  4. Prep the toppings: Pat the mozzarella dry with paper towels. Lightly salt the tomato slices to draw out excess moisture and boost flavor.
  5. Assemble: Spread each toast with a generous layer of pesto cream cheese. Top with a slice of mozzarella and a slice of tomato (or a couple of cherry tomato halves).
  6. Finish: Season with a little salt and pepper, add a few red pepper flakes if you like heat, then garnish with basil. Drizzle with a touch of pesto and a light zigzag of balsamic glaze.
  7. Serve: Enjoy right away while the bread is crisp and the toppings are fresh.