Caprese Garlic Bread

 

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.

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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

Balsamic glaze 

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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

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While the bread is baking chop your basil and slice your tomatoes 

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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!

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Cut into slices and Enjoy!!!

 

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