Ladybug Caprese Bruschetta

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A fun and beautiful garden party appetizer with garlic butter crostini, pesto, fresh mozzarella, and the cutest cherry tomato ladybugs.

Prep Time15

Cook Time5

Total Time20

Course: Appetizers

Cuisine: American

Servings:

Calories: 133kcal

Make the garlic butter crostini. Combine softened butter with minced garlic. Slice your baguette into rounds and spread each slice with the garlic butter. Toast in the oven until golden and crisp on the edges.
2 tablespoons butter, 1 clove garlic, 8 slices baguette
Add the pesto, mozzarella, and basil. While the bread is still warm, spread a thin layer of pesto over each crostini. Top with a slice of fresh mozzarella, then a basil leaf.
8 teaspoons pesto, 3 balls fresh mozzarella , 8 fresh basil leaves
Make the ladybug bodies. Cut the cherry tomatoes in half. Make sure to pat the tomato dry with a paper towel so the balsamic spots stick better. Place each half cut-side down on top of the basil. Cut the black olives into quarters to make the ladybug heads.
4 cherry tomatoes, 2 black olives
Add the spots and serve. Use the tip of a balsamic glaze bottle to add small dots on the tomato for the ladybug spots. Serve immediately while the crostini are still crisp.
1 teaspoon balsamic glaze

When slicing mozzarella balls, the first and last slices are usually too small to use. You'll get about 3 usable slices per ball, so plan on 3 balls for 8 pieces.
Choose small, similar-sized cherry tomatoes for the most uniform ladybugs.
Pat the tomatoes dry before adding the balsamic spots so they stick better.
Toast the bread just before assembling for the crispiest results.
Prep all your components ahead and assemble just before serving.