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Crostata on a white plate.
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No Bake Caprese Crostata

Author: Rosemary Molloy

Ingredients

FOR THE BASE

  • crumbs (cracker / taralli)
  • ½ cup butter (melted)

FOR THE FILLING

  • 7 ounces mozzarella chopped 200g
  • 15-20 grape or cherry tomatoes halved
  • 2-3 pinches salt
  • 10-15 fresh basil leaves chopped
  • 3-4 tablespoons olive oil
  • ¼-½ teaspoon oregano
  • ⅔ cup basil pesto 150g

Instructions

FOR THE BASE

  • Spray or grease and flour an 8-9 inch crostata / tart pan.
  • In a medium bowl mix together the crumbs and melted butter. Spread on the bottom and edges of the prepared pan. Chill while making the filling.

FOR THE FILLING

  • In a medium/large bowl toss together the chopped mozzarella, tomatoes, salt, chopped basil, oregano and olive oil.
  • Remove the base from the fridge and spread the basil pesto on the bottom, top with the tomato mixture. Refrigerate 1-2 hours before serving. Serve with fresh basil. Enjoy!

Notes

Best served fresh. For the best texture and flavor, enjoy the crostata the same day, before the tomatoes and mozzarella release too much moisture.