Caprese Crostini Board Recipe is a “make your own crostini” bite with summer fruit and cheese. Serve with crostini crackers or bread, and balsamic glaze!

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Happy Labor Day Weekend, Friends! I think of this weekend as not only the last day of summer (which it’s not), but enjoying Farmer’s Market produce (and this Caprese Crostini Board Recipe), the day you stop wearing white pants, and getting your last camping trip in.

At least that is what we did as kids. Then there’s the dreaded next-day, first day of school. Do you have those memories, too? :)

Caprese Crostini Board Recipe

Just in time for Labor Day or end-of-summer hosting, serve this Caprese Crostini Board Recipe made with summer garden goodness. [Plus read at the bottom, my favorite last-day-of-August poem.]

Garden cherry tomatoes, fresh basil, heirloom tomatoes.

And fresh fruit like peaches and cherries and berries!

Don’t forget the mozzarella cheese.

I bought this cool Lazy Susan board here in Bend, Oregon, but they do not sell them anymore. I’ve listed at the end of the post a Lazy Susan that you can buy, if you like the idea of “spinning it” on the table, as guests serve themselves.

How to make a Caprese Crostini Board

Caprese is a combination of tomatoes, mozzarella cheese, and fresh basil.

This time we’re putting it all together on a board, with pre-made toasted crostini.

I bought these at the grocery store, and they are my new favorite thing for boards, and also salads.

The “crunch” is perfect.

You can also make your own crostini with a loaf of baquette bread. A few of my favorite crostini appetizers are: Apple Blue Cheese Crostini Appetizer and Prosciutto Goat Cheese Crostini – so good!


“August rushes by like desert rainfall,
A flood of frenzied upheaval,
But still catching me unprepared.
Like a match flame
Bursting on the scene,
Heat and haze of crimson sunsets.
Like a dream
Of moon and dark barely recalled,
A moment,
Shadows caught in a blink.
Like a quick kiss;
One wishes for more
But it suddenly turns to leave,
Dragging summer away.”
– Elizabeth Maua Taylor

How to serve Caprese Crostini Board

Right before serving, cut the peaches and tomatoes into chunks.

Cherries can be for munching. Blackberries make the perfect bite!

Make bites by placing cheese, fruit, and basil leaf on crostini. Drizzle with balsamic glaze and ENJOY!

It’s the perfect end-of-summer snack!

24-inch Charcuterie Board

Friends, here is the board that I LOVE. It’s 24-inches in diameter with a 2-inch lip. A “lip” is the secret to the best charcuterie or dinner board, because the food does not fall off.

You can buy in 3 sizes.

Here are the LINKS:

LARGE Hand-Carved Gabrielle Tray (gray) – 24 inches round. Buy >> HERE (affiliate link)

MEDIUM Hand-Carved Vine Round Tray (white washed) – 20 inches round. Buy >> HERE (affiliate link)

SMALL Hand-Carved Gabrielle Tray (gray) – 18-inches round. Buy >> HERE (affiliate link)

Rememember it says it is “not food safe,” so you need to prepare the board by either laying down parchment paper under the food, or you can “season” it like we did.

Here are a few other options:

Courtland Wooden Lazy Susan – 18-inch round. Buy >> HERE (affiliate link)

LAZY SUSAN is a board that spins. It does NOT have a lip, but it’s cool for the center of the table.

Here’s an 18-inch wine barrel wood board or a 24-inch hammered large round tray or a 26-inch stainless steel serving platter that you may also like! Check out the weight on these boards.

How to season a Charcuterie Board

If a wood board says it “not food safe,” you can lightly sand it down with sand paper, and rub down with beeswax and mineral oil.

We used this butcher block and cutting board oil conditioner after we lightly sanded the board down.

Or, lay down parchment paper! Easy peasy!

Happy Hosting!

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Caprese Crostini Board Recipe

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6
Print Recipe Pin Recipe Save Recipe


  • 3 heirloom tomatoes, cut in chunks
  • 3 peaches, peeled and cut in chunks
  • 2 kinds of cherries
  • Mozzarella cheese balls, or burrata
  • Fresh basil
  • Blackberries
  • Crostini crackers, or toasted crostini
  • balsamic glaze


  • On a large platter, fill a bowl of mozzarella cheese balls in the center. Arrange the fruit around it. Cut the heirloom tomatoes and peaches into large chunks.
  • Serve with crostini crackers or make your own crostini bread.
  • Garnish with fresh basil.
  • Make bites by placing cheese, fruit, and basil leaf on crostini. Drizzle with balsamic glaze and ENJOY!
Course: Appetizer
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