Description
This Caprese Garlic Bread recipe combines the classic flavors of a Caprese salad with warm, garlicky ciabatta topped with melted fresh mozzarella, juicy tomatoes, fragrant basil, and a tangy homemade balsamic reduction. It’s a simple yet irresistibly delicious appetizer or snack perfect for any occasion.
Ingredients
Scale
Bread and Toppings
- 1 loaf ciabatta bread, horizontally cut in half
- 12 oz. fresh mozzarella cheese, sliced
- 2 medium tomatoes, sliced
- 1/3 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
Garlic Butter
- 4 tablespoons salted butter
- 3 cloves garlic, minced
Balsamic Reduction
- 1/2 cup balsamic vinegar
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Arrange both halves of the ciabatta bread on a large baking sheet with the cut sides facing up.
- Prepare Garlic Butter: In a small bowl, combine the minced garlic with the salted butter, mixing thoroughly. Spread this garlic butter evenly over the cut sides of both bread halves.
- Add Mozzarella and Bake: Layer slices of fresh mozzarella cheese over the garlic buttered bread, ensuring an even coverage. Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the cheese has melted beautifully.
- Make Balsamic Reduction: While the bread bakes, pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce the heat to low and let it simmer until it reduces by half, about 5 to 7 minutes. Remove from heat and set aside to cool slightly.
- Assemble Bread: Once the bread is out of the oven, top it with fresh tomato slices, then season with salt and freshly ground black pepper. Sprinkle the chopped fresh basil evenly over the top.
- Finish and Serve: Drizzle the prepared balsamic reduction over the assembled bread, slice into pieces, and serve warm for the best flavor and texture.
Notes
- You can substitute ciabatta with a French baguette if preferred.
- For a smoky flavor, try adding a sprinkle of smoked paprika to the garlic butter mixture.
- The balsamic reduction can be prepared ahead and stored in the fridge for up to a week.
- Make sure to slice the bread horizontally for even coverage and easier slicing after baking.
- Serve immediately for the best texture; reheating may cause bread to become soggy.
