Ally's Sweet and Savory Eats: Baked Caprese Garlic Bread

Saturday, July 27, 2013

Baked Caprese Garlic Bread


You are looking at a homegrown tomato people.

There is nothing better than this glorious fruit.  Yes, it's a fruit.

Other than kids that don't whine, husbands that pick up their belongings without being told and dishes that automatically make it from the dishwasher to the cupboard.

{For the record, none of those things happen at my house}.

I've picked about 10 tomatoes so far, but this is the first one I've tasted.  It melted in my mouth like butta.  I think I'm next going to make a tomato tart.  Does anyone have a good recipe?


Above is a little 'before' and 'after' shot of this garlic bread.  I'm not ashamed to say I'd eat it either way. Soft, crispy, melty, firm.....I'd be happy with it all.

After its all toasted up and gooey, cut this up into pieces and it can be enjoyed by quite a few.  It makes a lot.  I baked mine in the oven, but I'm also seeing it being toasted up on the grill as well.  Then enjoyed by friends with a glass of wine or a cold beer.

Or maybe I'm just imagining what sounds like a good time.


Baked Caprese Garlic Bread
*makes two loaves when cut in half
1 large French bread loaf
2 large tomatoes
16 oz. buffalo mozzarella cheese
1 c. balsamic vinegar
1 stick of butter, melted
4 cloves of garlic, minced
fresh basil

Preheat oven to 400 degrees.  Cut the French bread loaf into half, horizontally.  Place both halves onto a large baking sheet.  In a small saucepan pour in balsamic vinegar and turn onto medium heat.  Let this mixture come to a slow boil and let cook until it reduces by 3/4's and becomes thick and syrupy.  Set aside.

Meanwhile combine the melted butter and minced garlic.  With a pastry brush, generously spread melted butter mixture on all areas of the bread.  Place slices of buffalo mozzarella onto of the bread, followed by the sliced tomatoes.  Bake for 10 minutes.  Turn the oven to broil and cook for just a minute or two, until bubbly and starting to brown.  Don't walk away!  It will melt quickly.

Remove from the oven, drizzle with the reduced balsamic and sprinkle with freshly chopped basil.  Serve warm.


Who out there has a garden?

And if so, what is the first thing you make with your produce?

I'm seeing a TON of cucumber/refrigerator pickles out there, zucchini cakes and breads and lots of jams and other desserts with berries.  Plus different salads with homegrown lettuces and dishes made with corn, especially around these parts where corn is king.

Enjoy the rest of your weekend!

4 comments:

  1. Jolene (www.everydayfoodie.ca)July 27, 2013 at 4:13 PM

    That buffalo mozza melted so nicely! Gorgeous!

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  2. Wanna know something weird? I don't liked sliced tomatoes, but if I take the seeds out and chop them up? Love. I think I'll do this over the weekend - I told my hubs I wanted to do a "tasty plate" kind of dinner and just sit outside and snack on things and have some wine.

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  3. Hey - totally understand. Sometime I love chopped up tomatoes much better than sliced. Just chop them up and sprinkle on the bread. Let me know if you try it!

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  4. oh yes, I'm in LOVE :) on garlic bread no less....yum!

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