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Caprese Salad Crisps

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  • 1 cup balsamic vinegar, or ¼ cup PC Truffle Balsamic Vinegar Glaze
  • 1 baguette, sliced
  • 1/2 cup canola oil, divided
  • 8 oz fresh mozzarella, chopped into 1/2 “ cubes
  • 2 Tbsp fresh basil, finely chopped
  • 2 cups cherry tomatoes, cut into quarters
  • salt and cracked black pepper


  • 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.
  • 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.
  • In a large bowl mix remaining canola oil, cheese, basil and tomatoes. Season to taste with salt and cracked black pepper.
  • 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.