Caprese Salad Crisps
  • 1 cup balsamic vinegar (or ¼ cup PC Truffle Balsamic Vinegar Glaze)
  • 1 baguette, sliced
  • ½ cup canola oil, divided
  • 8 oz fresh mozzarella, chopped into ½ “ cubes
  • 2 Tbsp fresh basil, finely chopped
  • 2 cups cherry tomatoes, cut into quarters
  • salt and cracked black pepper
  1. If not using store bought balsamic vinegar glaze, pour vinegar into a small saucepan and heat over medium-low until it comes to a slow boil. Allow to simmer for about 8-10 minutes until it has begun to thicken and is about ½ it’s original volume. Remove from heat and allow to cool.
  2. Reheat oven to 400ºF. Line a cookie sheet with parchment paper. Lay the slices of bread on parchment and brush each top face with some canola oil. Bake for 8-10 minutes until golden.
  3. In a large bowl mix remaining canola oil, cheese, basil and tomatoes. Season to taste with salt and cracked black pepper.
  4. Spoon the tomato mixture on top of toasted baguette slices. Top with a drizzle of balsamic glaze, additional extra-virgin canola oil and cracked black pepper.
Recipe by Eat In Eat Out at