As I get older I notice that my tastebuds are expanding their horizons. Foods I normally would not care for are finding their way in to my kitchen. I recently was at an olive mill here in Arizona (queencreekolivemill.com) and came across fig balsamic glaze. I like balsamic vinegar but was not jazzed about the fig part. I decided to give it a try and to my surprise was blown away with delight. I wasn't sure what I was going to use it for, but after tasting it I knew I had to thinking of something. While the bottle sat on my counter I kept asking myself what goes good with balsamic vinegar? And then it hit me...caprese garlic bread. I know caprese is normally a salad, but I'm a carb lover and if I can throw a carb in there I will. I was so excited to use this glaze I ran (ok I drove) to the store and got all my items.
1 loaf ciabatta bread -cut in half horizontally
4 tablespoons salted butter
3 cloves garlic -minced
12 oz mozzarella cheese -cut in slices
2 medium tomatoes -sliced
1/3 cup fresh basil -chopped
Salt & pepper to taste
First I preheated my oven to 400 degrees. I advise you to do this first. I can't tell you how many times I have made a recipe and went to put it in the oven and realized I forgot to preheat it. Ugh, how frustrating!
Cut the bread loaf in half and place on a baking sheet with the cut side facing up.
In a small bowl mix the butter and garlic together and spread on both halves of the loaf. Next top with slices of mozzarella. Bake bread for 12-15 minutes or until the cheese is melted
While the bread is baking chop your basil and slice your tomatoes
Once the cheese is melted, top with your sliced tomatoes and season with salt and pepper. Add the fresh basil and drizzle with fig balsamic glaze or as I like to call it "the secret weapon." Use this to your discretion...go light or be generous, you decide!
Cut into slices and Enjoy!!!