Caprese Roasted Red Pepper Hummus Crostini
Serves: 16-20
  • ½ C balsamic vinegar
  • 2 tbsp brown sugar
  • 16-20 slices french bread (depending on size of french bread), about ½ inch thick
  • 1 container Sabra Roasted Red Pepper Hummus
  • ⅓ C thinly sliced fresh basil
  • 1 C chopped tomatoes (I used halved grape tomatoes)
  • 1½ tbsp olive oil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 4 oz mozzarella pearls, halved
  1. In a small saucepan, combine balsamic vinegar and brown sugar over medium heat. Bring to a simmer and allow to simmer for 10-15 minutes, or until mixtures reduces to about half. Remove from heat and set aside.
  2. In a small bowl, stir together tomatoes, olive oil, salt, and pepper. Set aside
  3. Toast bread slices until light golden brown.
  4. Stir hummus until combined. Spread a generous layer of hummus on each slice of toasted bread. Top with tomatoes mixture. Add a few mozzarella pieces. Sprinkle with sliced basil. Drizzle with balsamic glaze.
  5. Serve.
Recipe by A Kitchen Addiction at