Caprese Salad Crisps

Caprese Salad Crisps

Nothing says fresh better than this appetizer! Toasted baguette topped with fresh basil, cherry tomatoes and mozzarella coated in canola oil! Since canola oil has a light taste, it doesn't compete with bold flavours! Recipe courtesy of EatInEatOut.

  • Ingredients
    • 1 cup balsamic vinegar (or ¼ cup PC Truffle Balsamic Vinegar) (250 mL)
    • 1 baguette, sliced (1)
    • 1/2 cup canola oil, divided (125 mL)
    • 8 oz fresh mozzarella, chopped into 1/2 “ cubes (250 g)
    • 2 Tbsp fresh basil, finely chopped (30 mL)
    • 2 cups cherry tomatoes, cut into quarters (500 mL)
    • 1/4 tsp each salt and cracked black pepper (1 mL)
  • Directions
    1. If not using store bought balsamic vinegar glaze, pour vinegar into a small saucepan and heat over medium-low until it comes to a slow boil. Allow to simmer for about 8-10 minutes until it has begun to thicken and is about ½ it’s original volume. Remove from heat and allow to cool.
    2. Preheat oven to 400ºF (200ºC). Line a cookie sheet with parchment paper. Lay the slices of bread on parchment and brush each top face with some canola oil. Bake for 8-10 minutes until golden.
    3. In a large bowl, mix remaining canola oil, cheese, basil and tomatoes. Season to taste with salt and cracked black pepper.
    4. Spoon the tomato mixture on top of toasted baguette slices. Top with a drizzle of balsamic glaze, additional extra-virgin canola oil and cracked black pepper.

     

Nutritional Analysis

Serving Size
1 slice
Servings
16
Calories
161
Total Fat
10.6 g
Saturated Fat
2.7 g
Cholesterol
9 mg
Sodium
203 mg
Carbohydrates
11.6 g
Fiber
0.6 g
Sugars
3.4 g
Protein
4.8 g
Potassium
96 mg