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Baked Caprese Crostini with Fresh Basil Pesto

Roasted cherry tomatoes, crunchy crostini, melted fresh mozzarella, and a smear of pesto come together in these baked Caprese crostini, finished with a drizzle of balsamic glaze. This simple summer appetizer is always a crowd-pleaser—bright, savory, and easy to make.

A wood board with baked Caprese crostini on a white terrazzo counter next to glasses of white wine, a green linen, and white bowls of tomatoes and pepper.

I used to avoid tomatoes because they gave me heartburn, but roasting them changed everything. Roasted with good olive oil and fresh herbs, they become jammy, sweet, and irresistible—definitely worth the effort if you love big tomato flavor.

Now that I’m all about tomatoes, I put them on skewers, spoon them over burrata, and pile them onto crostini. This recipe is inspired by a classic Caprese—tomato, basil, and mozzarella—but I roast the tomatoes to concentrate their sweetness and add a touch of pesto and balsamic glaze for extra depth. Both are optional if you prefer to keep things simple.

Please use a good-quality fresh mozzarella if you can—fresh cheese makes a big difference here. If you want a dairy-free or no-cheese version, simply layer roasted or raw tomatoes with pesto and basil on the toasts instead.

Cherry tomatoes

White and brown bowls of garlic, herbs, oil, vinegar, crackers, basil, mozzarella, and pesto on a white terrazzo counter next to tomatoes.

I prefer cherry or grape tomatoes because they tend to have great flavor year-round, but if you have ripe summer tomatoes, those work wonderfully too. For the crostini you can use homemade slices or store-bought to save time. Other essentials include garlic, good olive oil, fresh thyme and oregano (or dried if needed), kosher salt, freshly cracked black pepper, fresh mozzarella, fresh basil, and balsamic glaze. A lemony pesto is especially nice, but any pesto will do.

Roast the tomatoes

A sheet pan of tomatoes, oil, and herbs on a white terrazzo counter.
Drizzle the tomatoes, garlic, & herbs with olive oil.
A silver sheet pan of cherry tomatoes tossed with oil, garlic, and herbs on a white counter.
Season with salt & pepper, & toss until the tomatoes are coated.
A silver sheet pan of roasted cherry tomatoes on a white counter.
Roast the tomatoes at 350°F (177°C) for 35-40 minutes.

Roast the tomatoes until they’re jammy and beginning to caramelize at the edges. Remove them once they burst and become glossy—over-roasting will make them fall apart.

Make the crostini

A sheet pan of crostini with mozzarella on a white counter.
Top the crostini with mozzarella & bake until the cheese is melty.
A sheet pan of crostini with mozzarella and pesto on a white terrazzo counter.
Spread a bit of pesto on top of each toast.
Rows of roasted Caprese crostini on a wood board next to a brown bowl of pesto with a white background.
Finish the toasts with roasted tomatoes, basil, & balsamic glaze.

Make-ahead tips

Crostini are best served immediately so they stay crisp. You can roast the tomatoes up to three days in advance—store them in the fridge and gently rewarm at 350°F (177°C) for 10–15 minutes before assembling to refresh their texture.

Using raw tomatoes

If you prefer a no-cook version, skip roasting and use raw cherry tomatoes. Top toasted bread with fresh mozzarella, pesto, sliced tomatoes, chopped basil, and a drizzle of balsamic glaze for an equally bright and satisfying appetizer.

A wood board of Caprese crostini on a white counter next to glasses of white wine and a white bowl of pesto.

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Easy Caprese Crostini with Roasted Tomatoes

Yield: 24 crostini
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Roasted tomatoes, crunchy toasts, melty mozzarella, and savory pesto come together in these baked Caprese crostini. They’re finished with a little balsamic glaze—an easy summer appetizer everyone loves.

Ingredients

Roasted Tomatoes

  • 24 ounces cherry or grape tomatoes (680 g)
  • 4 large garlic cloves, peeled and smashed
  • 1/4 cup good-quality olive oil (60 ml)
  • 6 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • Kosher salt and freshly cracked black pepper, to taste

Caprese Crostini

  • 24 crostini, homemade or store-bought
  • 1/2 cup lemon pesto or store-bought pesto (120 g)
  • 8 ounces fresh mozzarella ball, halved and thinly sliced (226 g)
  • 1/4 cup fresh basil, roughly chopped (12 g)
  • Balsamic glaze, for drizzling

Equipment

  • 2 sheet pans

Instructions

Roasted Tomatoes

  1. Preheat the oven to 350°F (177°C).
  2. Spread the tomatoes on a sheet pan. Scatter the garlic cloves, thyme, and oregano among them. Drizzle with olive oil, season with salt and pepper, and toss until coated.
  3. Roast 35–40 minutes, until tomatoes burst and caramelize at the edges. Let cool slightly, then discard the garlic and herb sprigs.

Caprese Crostini

  1. Set the broiler to HIGH and arrange crostini on a sheet pan.
  2. Top each crostini with a slice of mozzarella and broil until the cheese melts, about 2–3 minutes.
  3. Spread about 1 teaspoon of pesto on each toast, top with 2–3 roasted tomatoes, sprinkle with basil, and finish with a drizzle of balsamic glaze. Serve immediately.

Notes

Look for balsamic glaze in the vinegar aisle, or make your own: simmer 1 cup balsamic vinegar with 2 tablespoons brown sugar until reduced and thickened, 8–12 minutes. Roast the tomatoes just until jammy—over-roasting will make them fall apart. If you don’t have fresh herbs, substitute 1/2–1 teaspoon dried thyme and 1/2–1 teaspoon dried oregano. For a no-cook option, skip roasting and use raw cherry tomatoes.

Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1 crostiniCalories: 158 kcalCarbohydrates: 17 gProtein: 5 gFat: 7 g
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