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Classic Caprese salad is just that, classic. And what's fun about food is that you get to play with it - don't listen to anyone who says otherwise. So, we took the classic and reimagined it as something new, The Caprese Crostini. Crostini and bruschetta are great for appetizers or finger foods for a night in, or a big get-together. This blend of Italian flavors goes well with wines of the region, especially white wines. It's a quick dish to make and if you grill the bread - you'll elevate the flavor to a whole new level.

Ingredients

• 1 c basil, minced
• 12 oz baby heirloom tomatoes, blended and strained
• 5 oz mozzarella, thinly sliced
• french bread, thinly sliced
• salt & pepper to taste
• balsamic glaze, drizzle
• 1 oz, olive oil

Directions

Here we go. Slice up your french bread at an angle until you have about a dozen slices.

And lightly coat them in olive oil on both sides.

Place your heirloom tomatoes in a food processor with a sprinkle of salt and pepper and blend lightly. Once blended, strain out the extra juices and let aside.

Mince your basil and mix it into your heirloom medley.

(If you choose) Grill your bread on both sides. Or set on broil for 5-7 minutes, until crispy.

Take your mozzarella slices and top each bread slice, then scoop a small portion of your heirloom, basil blend on top.

Finally, drizzle your balsamic glaze over the top of the crostinis and enjoy!

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