Balsamic Strawberry, Mozzarella & Basil Crostini
Recipe type: Appetizer, Hors d'Oeuvres
Cuisine: American, Italian
Prep time: 
Cook time: 
Total time: 
Serves: yields 12
Strawberries stand in for tomatoes in an early summer take on the classic Caprese combination.
  • 2 c. Strawberries, stems removed, halved if using large berries
  • 2 Tbsp. Sugar
  • 1 Tbsp. Balsamic Vinegar
  • ⅛ tsp. Kosher Salt
  • peel of ½ Lemon
  • 12½ in slices Baguette
  • Extra Virgin Olive Oil
  • 12-24 Basil Leaves
  • 1 ball Fresh Mozzarella, cut in 12 slices
  1. Combine strawberries with sugar, vinegar, salt, and lemon peel in a medium saucepan. Bring to a boil and reduce to a simmer. Simmer until the berries are soft and suspended in a thick, sweet syrup, about 30 minutes. Remove lemon peel and allow the cool slightly. The mixture will thicken as it cools.
  2. Make crostini. Heat about 1 Tbsp. of olive oil in a wide skillet over medium-high heat. Place the bread in the skillet and allow to toast and become golden. Flip and toast the other side. Sprinkle lightly with salt.
  3. Assemble. Top each crostini with 1 large or several small basil leaves. Cover with a slice of Mozzarella. Drizzle the cheese with a little olive oil, then sprinkle with salt and freshly ground pepper. Top with a couple of berries and their juices and serve. You won't miss the tomatoes a bit!
You will likely have more of the strawberry conserve than you need for 12 crostini. You could, of course, just make more crostini or you could add it to a prosciutto and brie sandwich, dollop them on a warm chèvre salad, or spoon them over ice cream.
Recipe by strawberryplum at