Grilled Caprese CrostiniServes 2 Appetizers + Bites
2 Slices of whole grain or gluten-free bread [thick slices, cut in halfs]
1 ½ Cups of cherry tomatoes [sliced in half]
2 Garlic cloves [sliced in half]
¼ Cup of pine nuts [toasted, see tips]
1 Tablespoon of olive oil
1 ½ Teaspoons of balsamic vinegar
½ Teaspoon of Basil [dried]
½ Teaspoon of oregano
¼ Teaspoon of kosher salt
¼ Teaspoon of Black pepper
Medium sauté pan or medium cast iron skillet
Start by placing your grill pan on high heat. Brush both sides of the bread with olive oil and place onto the grill pan. Grill the bread on both sides until you see the grill marks. Once grilled take the bread out of the pan and rub both sides of the bread with your sliced garlic cloves.
In a medium sauté pan or cast iron skillet pour in the tablespoon of olive oil and turn the heat to a medium-high. Once the oil gets hot add in your cherry tomatoes, balsamic vinegar and dried basil. Sauté until the tomatoes get a bit charred. Once cooked sprinkle the tops with salt, oregano, and black pepper. Set aside for later assembly.
Place your slices of grilled bread onto a serving platter and start by adding the caprese topping on top of each slice. Sprinkle the tops with toasted pine nuts and enjoy!
Toasting Pine Nuts
Place a small dry pan onto the stovetop and bring it to a medium-heat. Once the pan heats up add in your pine nuts and sauté for a minute.