Caprese Garlic Bread Recipe

15 April 2019 Bookmark • 0

Caprese Garlic Bread is the appropriate mixture of two favourite dishes. It makes for the proper summer season treat.

The opposite day my husband came in from the garden and instructed me that I had to start making more recipes with tomatoes. Our lawn has been exploding with tomatoes and we are walking out of buddies to percentage them with.

Fortuitously for me, and my husband, my pal Jamielyn’s new cookbook, The I coronary heart Naptime Cookbook arrived within the mail. I couldn’t wait to strive a lot of the recipes however determined given my modern-day tomato situation that the Caprese Garlic Bread became at the top of my list. The cookbook is complete of first-rate recipes that each one take beneath an hour to prepare.

Caprese Salad is a favorite summer salad and i am by no means one to skip up a slice of garlic bread so this Caprese Garlic Bread changed into quite much a match made in heaven.

INGREDIENTS:

1 loaf French bread or baguette
1/2 cup salted butter room temperature
1/4 cup grated Parmesan cheese
2 garlic cloves minched (1 tsp)
1 tsp garlic powder
1 tsp dried parsley flakes or 1 Tbsp chopped fresh parsley
salt and pepper
10 oz. fresh mozzarella cheese cut into 1/4 inch thick slices
3-4 medium tomatoes sliced
2/3 cup balsamic vinegar
3 tsp honey
1/4 cup chopped fresh basil

INSTRUCTIONS:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.
Cut the bread in half horizontally and place on baking sheet, cut side up.
In a medium bowl, sitr together the butter, Parmesan, garlic, garlic powder, parsley and a pinch each of salt and pepper.
Spread the mixture on top of the bread.
Arrange slices of mozzarella on top of the bread and then top with tomato slices.
Season the tomatoes with salt and pepper.
Bake for 13-15 minutes or until the mozzarella has melted
Meanwile, in a small saucepan, bring the vinegar to a simmer over medium heat. Stirt in the honey.
Simmer for 3-4 minutes or until the vinegar has reduced by about half and has the consistency of a thin syrup.
Remove from the heat and place in a small bowl. It will thicken as it sits.
Remove the bread from the oven and let cool for a few minutes.
Sprinkle with the fresh basil and drizzle with the balsamic reduction.
Cut the bread into two inch slices and serve hot.