When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Caprese Salad Garlic Bread
An excellent garlic bread with a Caprese Salad. We’ll make this all summer long with fresh basil from my Mid-Century Home garden. While it goes great with a traditional Italian meal of pasta, we also make this outside on the grill to serve with steaks.
1 loaf ciabatta or Italian bread, cut in half horizontally
4 tablespoons salted butter
3 cloves minced fresh garlic
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, thinly sliced
1/3 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1. Preheat oven to 400° F. If grilling, preheat the grill and setup for indirect heat on one side. Place both sides of the bread on a baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake or grill (indirect heat-lid closed) the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.
Adapted from and thanks to Two Peas & Their Pod