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Hint of Jalapeño Caprese Crostini

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

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  • 24 Tostitos® Hint of Jalapeño Flavoured Tortilla Chips
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) grape tomatoes
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 tbsp (30 mL) prepared balsamic glaze
  • 1 cup (250 mL) pearl bocconcini
  • 1/4 cup (60 mL) finely sliced fresh basil
How to make it
  1. Heat oil in large heavy‑bottom skillet set over medium‑high heat.
  2. Sauté tomatoes, salt and pepper for about 8 minutes or until skins start to blister. 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. Top with tomatoes and pearl bocconcini.
  5. 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.