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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.
If all you're looking for is a simple caprese salad, we've got you covered.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 312
Ingredients
- 1
loaf ciabatta, halved lengthwise
- 1/2 c.
(1 stick) butter, softened
- 2
cloves garlic, minced
- 1 tbsp.
freshly chopped parsley
Kosher salt
Freshly ground black pepper
- 1/4 c.
balsamic vinegar
- 1 tbsp.
honey
- 1 1/2 c.
shredded mozzarella
- 2
large tomatoes, sliced
- 1 tbsp.
Extra-virgin olive oil, for drizzling
- 2 tbsp.
Thinly sliced fresh basil, for garnish
Directions
- Step 1Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.
- Step 2In 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.
- Step 3Meanwhile, 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.
- Step 4Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more.
- Step 5Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.
USE THAT GLAZE! A batch will keep in the fridge for a few weeks— drizzle it over ricotta cheese, grilled peaches, or leftover pizza.
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