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.
Prep Time10mins
Cook Time20mins
Course: Appetizer
Cuisine: Italian
Keyword: Bread, Caprese, Garlic
Servings: 10
Author: Lauren Miyashiro
Ingredients
1loaf ciabatta, halved lengthwise
1/2cup(1 stick) butter, softened
2cloves garlic, minced
1tbspfreshly chopped parsley
Kosher salt
Freshly ground black pepper
1/4cupbalsamic vinegar
1tbsphoney
1-1/2cupshredded mozzarella
2large tomatoes, sliced
1tbspExtra-virgin olive oil, for drizzling
2tbspThinly 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.