- Prep time
- 15 minutes PT15M
- Cook time
- 4–5 minutes PT5M
- 6–8 servings
These caprese-inspired canapés are perfect for summer snacking, light lunches or elegant entertaining.
- 1 baguette
- 4 ounces extra virgin olive oil
- 16 ounces buffalo mozzarella, cut into ½-inch slices
- 8 ounces roasted tomatoes
- ½ bunch basil, chiffonade
Heat grill to medium-high.
Cut baguette on the bias, making long, ¾-inch thick slices. Brush both sides of each slice with olive oil, then top with sliced mozzarella and roasted tomatoes.
Grill canapés for 4–5 minutes, or until cheese has warmed and bread is toasted. For even toasting, rotate 90 degrees halfway through cooking. Remove canapés from grill, top with basil chiffonade and serve warm.
Techniques used in this recipe:
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.