Creative Cooking Italian Recipe

Kara's Pictorial Baked Caprese Salad


Why Did I choose This?

I chose baked caprese salad because it is very similar to bruschetta, which is something that I love, but don't get to have very often. I thought this would be easy to direct and it is one of my favorite appetizers, so it would have a great outcome!

Recipe Yield

A 15-inch baguette will yeild 30 individual servings.

Ingredients & Equipment


The ingredients I used were as follows:

  • 1-15 inch French baguette
  • 2 tbsp Extra-virgin Olive Oil
  • Sea salt (Taste)
  • 5 Roma Tomatoes
  • 1 1/4 pounds Fresh Mozzrella Cheese
  • 1 bunch of Fresh Basil, leaves removed
  • Ground black pepper (Taste)


I used 2 baking sheets, a serrated knife, spatula, and the oven.


Step 1

Gather all of your needed ingredients, and preheat the oven to 450 degrees.

Step 2

Slice the baguette into 30 1/2-inch slices.

Step 3

Slice the 1 1/4 lbs of mozarella into 30 even slices

Step 4

Slice roma tomatoes into 30 slices, or enough to put an even amount of each of the 30 slices of bread.

Step 5

Chop the basil leaves coarsely.

Step 9

When golden brown and crispy, take out bread slices and flip them on the baking sheet.

Step 10

Place an even amount of tomato slices as well as mozzarella slices on each toasted slice of bread.

Step 11

Return these to the oven, and bake at 450 degrees until the tomato and mozzarella are warmed all the way through, and the cheese is melted over each slice. This will be about 5 minutes.


The recipe called for 2 tablespoons of olive oil to drizzle over each slice after the basil is sprinkled over them at the very end. This is optional, as our group did not take this step and the appetizers were still delicious.

The recipe called for salting the bread slices before being toasted in the oven, as well as the reverse side of the bread after being flipped, and again when they came out with tomato and mozzarella cooked on top. However, our group did not do this, as we thought it would make it too salty.

The only thing I would change is to add the basil along with the cheese and tomato because then it would stay on top and not fall off. As we sprinkled it on top of each one, the mozzarella was cooling and not as melted, so it was hard to keep the basil on top of it.