Last updated on August 28th, 2017
Confession Time: I made a batch of Baked Salad Caprese Appetizers the other day, and then binge-ate the lot while binge-watching “The Crown.” Can you blame me? Each bite is a triple delight! I love the crisp baguette base, the fresh tomato and melted mozzarella center, and the fragrant basil leaf topping. The snacks are a breeze to make. Just be sure to make them while paste tomatoes are in season.
Baked Salad Caprese Appetizers are nothing new. My mother made them at least one time in the early 1970s. I remember this, because we devoured the snacks while watching Carol Burnett portray Joan Crawford in “Mildred Fierce.” Carol and the appetizers were equally unforgettable.
Here’s the step-by-step recipe for 18 appetizers:
Slice half a sturdy baguette into 18 1/2-inch-thick rounds.
Arrange the rounds on a baking sheet, brush them with extra-virgin olive oil, and bake them at 450°F until they are crunchy-crisp and slightly browned — about 7 minutes.
While the bread is toasting, grab a serrated knife, and cut 3 ripe paste tomatoes into 18 slices. Paste tomatoes (‘San Marzano,’ ‘Plum Regal,’ ‘Tiren,’ etc.) are specified here, because they contain more flesh than juice. The abundant juice from standard tomatoes will result in soggy appetizers.
Next, slice up some fresh, good-quality mozzarella cheese. And please remember that the best mozzarella is the kind you make right in your own kitchen.
Top the bread with the tomatoes, and season them with kosher salt and grinds of black pepper.
Then top the tomatoes with the mozzarella…
And bake the works in the hot oven until the cheese melts — about 7 minutes.
Garnish each appetizer with a basil leaf…
A drizzle of extra-virgin olive oil…
And a small pinch of kosher salt.
Eat the appetizers while watching endless episodes of the Carol Burnett Show on YouTube.
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Salad Caprese that you can eat with your fingers.
Ingredients
- Half of a sturdy French baguette, sliced into 18 1/2-inch rounds
- Extra-virgin olive oil
- 3-4 ripe paste-type tomatoes (such as 'San Marzano' ), cut into 18 1/2-inch thick rounds
- Kosher salt and freshly-ground black pepper
- Fresh mozzarella cheese, cut into 18 1/2-inch thick slices
- 18 fresh basil leaves
Instructions
- Center the oven rack; preheat oven to 450°F. Arrange the baguette slices on a baking sheet, brush the tops with olive oil, and bake in the preheated oven until crisp and lightly browned -- about 7 minutes. Put the tomato slices on top of the bread, and season them with salt and pepper. Top with the mozzarella, and bake in the hot oven until the mozzarella melts -- about 7 minutes. Garnish each appetizer with a basil leaf, a shot of olive oil, and a dusting of kosher salt. Serve hot or warm.
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Carolyn says
I assume the 18 slices is per each guest – right? I know I wouldn’t want to share 🙂
Kevin Lee Jacobs says
Carolyn — If I’m on your guest-list, then yes — 18 appetizers per person!
Mary in Iowa says
Perfect timing! My San Marzanos are just ripening, and I’m the designated appetizers provider for a social after a piano concert next Sunday. Will be checking out your other snack-y recipes as well.
Kevin Lee Jacobs says
Hi Mary — These appetizers are music for the eyes, nose, and taste-buds. Let me know how they work out for you!
Cheryl Scharling says
Kevin — are your San Marzanos ripe yet? I’m not too far away from your area (near Cobleskill) — mine are still fairly small and definitely bright green. I’ve never planted San Marzanos before — looking forward to them ripening and making 18 of these appetizers for MOI!
Mary says
Tomato pie one more time please?
John says
I make these all the time! I don’t brush any olive oil on the bread, it doesn’t seem to need it. I rub each toast with a large clove of garlic, cut in half. (Rub the toast with the cut end of the garlic).
Gloria says
Great idea as the tomatoes are practically falling off the vines- I love this time of year-Everything is ready for the harvest feast!
Kevin Lee Jacobs says
Hi Cheryl – My home-grown paste tomatoes are not yet ripe. For the appetizers above, I used ‘San Marzano’ tomatoes from my local farmers’ market.
Hi Mary – Here you go: Classic Tomato Pie.
Cathy says
Kevin-Did you really eat the whole batch, or did you share it with Lily the Beagle ? If you ate everything you say you do, you’d be three times the size you are
JudiM says
Hi Kevin, thanks for another treat! I’m a sucker for fresh mozzarella! (Convinced I was a mouse in a past lifetime…). Would you please tell me which cultivar of basil you use, and perhaps a source? I can’t find one that is more Italian and less Thai- no matter WHAT the seed packet tells me! Thanks!
Sherlie Magaret says
Yum, I would eat these in a heartbeat if I could have the bread.
Julie R says
Kevin, you took me back to memory lane, because I too used to watch Carol Burnett when I was a kid. Thanks for another yummy appetizer or whole meal if you eat all 18 of them = ). I will be making these with the additional idea from comment #7 John, who rubs the bread with garlic, oh yum !
Meg says
Yum! I’ve seen these with a balsamic vineagrette over them. Have you ever made that? I think it may have been a reduction possibly? If you know that one too, I’d love any ideas. It added a little sweetness and I loved it!
Gloria says
Want to help an angel get his or her wings, and to tell you how much I enjoy getting your recipes and gardening and household tips. You do all of this with a nice sense of humor! Love being taken on a tour through your home and seeing the renovations you are doing. Keep up the good work!
Beverly, zone 6, eastern PA says
So pretty and festive, and colors to match the Italian flag.
for JudiM at #11….. My best homegrown basil for 3 years running has been ‘Eleonora’ – mildew resistant. Source was Johnny’s Selected Seeds, employee owned.
This appetizer idea looks tasty and easy. Having one’s own tomatoes and basil (and garlic) will make them totally affordable too.
Annie says
I should know better than to look at your website when I’m hungry. You kill me every time.
Laura Munoz says
I agree with Annie’s comment. Mmmmmm!
Diana Tirpak says
Kevin, do you use the same kind of tomatoes for your tomato pie? I have made the luscious pie twice now using large fresh tomatoes from the garden and both times it seems to be a little soggy on the bottom even after having let it set for 30 minutes. No one complained though as it was gone in minutes.
Kevin Lee Jacobs says
Hi Diana – Paste tomatoes will give you a not-too-juicy Tomato Pie. (I always use standard tomatoes for the pie, because I love the juicy bottom crust!)
Deborah says
They look yummy. My paste tomatoes are just starting to ripen. Can’t wait to make these!
Kay in Neb says
Easily a Breakfast-Lunch-Dinner idea. DFarmer won’t like them, but I don’t want to share anyway. PS If anyone knows if “The Crown” is on Amazon Prime, DirecTV or on DVD, PLEASE let me know. No Netflix here. I watched the trailer and now I’m desperate to watch it!!
JudiM says
Hi Kevin, any thoughts on basil cultivars on my earlier post…? Thanks, ~Judi
Kevin Lee Jacobs says
Hi JudiM – Beverly left you a note in comment #16. My own basil was planted as seedlings obtained from a local farm store. Utterly delicious. Alas, the label on the plants did not identify the variety.
Gene says
Kevin,
I just made a batch of your delicious Baked Salad Caprese Appetizers for today’s lunch for my son and myself. I had to add a sprinkling of Balsamic Vinegar atop the basil. Yes, I could have a ate all, but as a good dad, I gave eleven of them to my son. The first toasting in oven prepares the bread for the juice of the tomatoes, and the other great tastes; perfects these ingredients into a taste treat. I will make more for a full meal. So good. You always come up with outstanding recipes. Thanks, and God bless
gene
Kevin Lee Jacobs says
Hi Gene – So glad you and your son enjoyed these appetizers!
JudiM says
Many thanks to you both! <3
Janis says
Kevin, you are so right about this appetizer. It is simple and a crowd pleaser. I always used the same basic recipe as yours. I learned a new twist when we entertained guests for a large celebration. The lady who helped us that day was from Colombia. She put together a favorite family mix of olive oil, balsamic vinegar and OJ plus the pinch of salt and fresh pepper. This mixture was lightly drizzled over the top of the basil just before serving. It was really nice. Thought I would pass it on.