Monday, February 16, 2015

Caprese Bread

This yummy Caprese Bread with garlic butter, Roma tomatoes, Mozzarella, and reduced balsamic vinegar is so easy to make and tastes so fantastic!  

1 loaf French bread (see note)
1 C shredded Mozzarella cheese
2 T fresh basil chiffonades (see note below)
2 cloves garlic, minced
1/2 stick butter, softened
2-3 Roma tomatoes, sliced (8-9 slices total)
1/2 C balsamic vinegar
Black pepper, to taste

NOTE:  I sliced the French bread in half long ways and only used half of it for this recipe.  The other half I just made garlic bread for picky eaters.  To make basil chiffonades, which means ribbons, roll the basil leaves up from pointy end to stem end.  Slice the basil from the sides in thin slices.  Unroll the slices and you have ribbons.

Preheat the broiler.  Put the balsamic vinegar in a small pot and bring to a boil.  Boil for about 5 minutes or until it is thickened.  Remove from the heat and set aside.

Meanwhile, mix the butter, garlic, and black pepper together. Spread this mixture over the one half of the French bread (use the other half of the bread for plain garlic bread or cheese toast).  Sprinkle the shredded Mozzarella cheese over the butter spread.  Lay the tomato slices around over the cheese.  Put the bread under the broiler and broil until the cheese is melted and the tomatoes are slightly charred. Remove the bread from the oven and drizzle the reduced balsamic vinegar all over the bread.  Sprinkle your basil chiffonades around on the bread and serve hot.  

Adapted from Two Peas & Their Pod

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