Melted Mozzarella Caprese Crostini Toasts

Roasting tomatoes with this easy method gives any time of the year harvested tomatoes the same sweet flavor as those eaten at the peak of season. For ultimate sweetness, set aside 3-4 hours to roast the tomatoes, or,try this quick roasting method ready in just 20 minutes.
Servings 24 toasts


  • 1 French bread baguette
  • 10 ounces of cherry tomatoes about 3 cups
  • 1 whole head of garlic cut in half
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh basil leaves
  • 8 ounces Cache Valley mozzarella cheese sliced
  • 4 ounces prosciutto slices
  • Balsamic glaze


  1. Slice the baguette into 24-30 1/4-inch slices and set aside.
  2. Preheat the oven or a toaster oven to 250 degrees F. Scatter the tomatoes on a baking sheet lined with aluminum foil along with the halved head of garlic and drizzle with 1-2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper and 1/4 cup of the fresh basil leaves. Toss lightly to coat. Bake for 3-4 hours or until the tomatoes are soft and blistered. After roasting, squeeze the garlic from their papery skins, mashing slightly and gently toss with the tomatoes and set aside.
  3. On another baking sheet lined with foil, arrange the slices of baguette and top each with a slice of mozzarella cheese. Top each slice of cheese with a tomato and some of the garlic if desired and toast until the cheese is melted. Gently tear pieces of prosciutto and nestle in a basil leaf with a roasted tomato then place on each toast. Garnish with a drizzle of balsamic glaze and a spritz of black pepper if desired.