Caprese Garlic Bread
Until a few years ago I had no idea what caprese even was and I'm still not sure I really know how to pronounce it. (It turns out I didn't.)
But here I am, years later, eating my words, and telling everyone how delicious this CAPRESE bread is. I'm already a HUGE garlic bread fan so using it as a vehicle to savor other amazing flavors in one bite is pure genius.
Did I really just say that? Who am I??
Caprese Garlic Bread
Adapted from Two Peas and Their Pod
1
loaf French bread, horizontally cut in half
4
Tbsp. salted butter, at room temperature
3
tsp. garlic, minced
12
oz. fresh mozzarella cheese, sliced
(or shredded works fine)
1/2
cup balsamic vinegar
2
medium tomatoes, sliced
Salt
and freshly ground black pepper, to taste
1/3
cup chopped fresh basil
1.
Preheat oven to 400 degrees F. Place both sides of the bread on a large 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. Place tomato slices over the top of the cheese.
3.
Bake bread for 12-15 minutes or until the cheese is melted.
4.
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. Season with salt and pepper, to taste. Add the
fresh basil and drizzle with balsamic reduction. Cut into slices and serve.
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