Hint of Jalapeno Caprese Crostini

10 min

20 min

Sauteing mini tomatoes until their skins start to blister concentrates the flavour, making them the perfect topping for warm crostini.

1

Heat oil in large heavy-bottom skillet set over medium-high heat; sauté tomatoes, salt and pepper for about 8 minutes or until skins start to blister.
2

Drizzle with balsamic glaze.
3

Cook for about 2 minutes or until tomatoes are well coated and juices thickened.
4

Arrange tortilla chips on baking sheet.
5

Top with tomatoes and pearl bocconcini; broil for 3 to 5 minutes or until cheese is melted.
6

Garnish with basil; serve immediately.

Substitute Brie or crumbled goat cheese for bocconcini if desired.
Alternatively, use regular-size bocconcini or mini bocconcini; cut into smaller pieces.

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