Caprese Garlic Bread
This recipe is even wonderful when tomatoes aren't in season. In the oven, sad-looking slices take on a deeper, sweeter, more tomato-y flavor. If you don't want to make your own balsamic glaze, you can find it bottled at most grocery stores.
Servings: 10
Ingredients
- 1 loaf ciabatta, halved lengthwise
- 1/2 cup (1 stick) butter, softened
- 2 cloves garlic, minced
- 1 tbsp freshly chopped parsley
- Kosher salt
- Freshly ground black pepper
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1-1/2 cup shredded mozzarella
- 2 large tomatoes, sliced
- 1 tbsp Extra-virgin olive oil, for drizzling
- 2 tbsp Thinly sliced fresh basil, for garnish
Instructions
- Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.
- In a medium bowl, stir together butter, garlic, and parsley and season with salt and pepper. Spread on ciabatta halves and bake until golden, 15 to 20 minutes.
- Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes (glaze should be thick enough to coat back of a spoon). Let cool.
- Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more.
- Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.
Notes
USE THAT GLAZE! A batch will keep in the fridge for a few weeks— drizzle it over ricotta cheese, grilled peaches, or leftover pizza.