Caprese is one of my favorite salads (and one of the few salads I can actually stand), period. I’ve already done a few variants of it on this blog, but making it into what is basically an open faced sandwich is probably going to prove to be another one of those “why did I not do this sooner” things.
Made a few changes to the original recipe – I like roasted tomatoes way more than fresh tomatoes, so I threw the tomatoes on while the bread baked, and as basil is hard to find fresh around this time of year without paying out the ass for it, I went with dried basil.
Caprese Garlic Bread
Makes 4 half loaves
- 2 loaves ciabatta bread, sliced in half horizontally
- 5 cloves garlic, minced
- 3 T butter, softened (original recommended 4, could probably take it closer to 5 to cover both loaves)
- 1 16 oz log of presliced mozzarella (you’ll use 9 slices, appx)
- .5 c balsamic vinegar
- 2 roma tomatoes, sliced
- dried basil, salt, and pepper to taste
Preheat your oven to 400 (mine was at 375). Mince your garlic and mix it with your softened butter, spreading it evenly across your four half loaves. Place your mozzarella slices (about 3 should cover it) and tomato slices (between 2 to 3, depending on how much you get out of your tomato) on the buttered loaves. Put the loaves in the oven for about 15 minutes, until the cheese has melted.
While the loaves are baking, take your half cup of balsamic, bring it to a boil, and then lower the heat to medium, so that it reduces and thickens to about half.
Once the loaves are out of the oven, sprinkle with the basil, salt, and pepper, and drizzle your thickened balsamic over it. And then, enjoy your awesome sammich. Because seriously, the roasted tomato/mozzarella/balsamic combo is sent from god.