Tuesday, 2 July 2013

Garlic Caprese Bread


Oh man do I love garlic bread. And bruschetta. So when I saw a recipe that combined them I knew it would be amazing. And it was. Try it! I've made it twice this week already.

Garlic Caprese Bread (inspired from here)


  • loaf of crusty bread (sliced horizontally)

  • 3 tomatoes, sliced

  • 3 cloves of garlic, minced

  • 1/4-1/3 cup of butter

  • fresh basil chopped

  • mozzarella cheese (fresh/soft is best but sometimes hard to find, so I've used pizza mozzarella instead)

  • balsamic viegar reduction**

  • salt & pepper

Make It

Preheat oven to 400.

Mix the garlic and the softened butter together and spread on both pieces of bread. Top with cheese and bake until cheese is melty and the bread is slightly crunchy, about 10-15 minutes.

Pull the bread out of the oven and cover with tomatoes and basil. Sprinkle with salt & pepper. Drizzle balsamic reduction on top.

** To make a balsamic reduction simply boil balsamic vinegar until it thickens slightly. It'll lose some of it's vinegary-ness this way and be a little sweeter. 

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