0 (0)

Categories: Appetizers, Vegetarian

Miniature caprese salads on toasted baguette

Miniature caprese salads on toasted baguette
Lawrence K. Ho / Los Angeles Times

Everyone loves canapes. They're beautiful, inviting, and terribly tasty. They make a great splash either as a prelude to dinner served with glasses of sparkling wine or as an event on their own with cocktails. Canapes set a tone, alerting ... Read more

Total time: 20 minutes | Makes 36 canapes
Note: From Elka Gilmore of Gai Klass. Burrata cheese can be found at Whole Foods Markets, Bristol Farms, select Gelson's and specialty cheese shops.
  • 36 ( 1/4-inch thick) slices baguette
  • 2 tablespoons olive oil
  • 16 ounces burrata cheese
  • 1 pint Sweet 100 tomatoes or small cherry tomatoes, thinly sliced
  • 36 basil leaves, very thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons good-quality balsamic vinegar
  • Salt and freshly-cracked black pepper to taste

Step 1Heat the broiler. Lightly brush one side of each baguette slice with olive oil. Place under broiler until golden brown, about 1 minute. Remove and set aside.

Step 2Spoon a scant tablespoon of cheese on each piece of toasted bread. Place several slices of tomato on the cheese and add several slices of basil. Drizzle olive oil and balsamic vinegar on top and finish with a sprinkling of salt and freshly cracked black pepper.

Each canape:
73 calories; 2 grams protein; 5 grams carbohydrates; 0 fiber; 3 grams fat; 0 saturated fat; 8 mg. cholesterol; 100 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Walnut- and herb-stuffed eggplant rolls
Chilled pea soup with fines herbes
Carciofi alla romana (artichokes with garlic and mint)
Apple and Spinach Salad (Ensalada de Manzana y Espinaca)