Caprese Garlic Bread

Phew, I am tried. It is the best kind of tired though. Mr. J and I took a long weekend and hopped down to Washington DC for a visit with my brother and his family. My nephew was so cute. And although it was super hot and humid we managed to do some exploring at the National Zoo, Old Town Alexandria and my personal favorite Julia Child's kitchen at the American History museum.  It was a great weekend and a bit sad that we are on our way back to Connecticut as this is posting. 

Before we left we made some amazing summer garlic bread. It was piled high with cheese, tomatoes and some balsamic reduction. I have been against oven use for a while with it being so hot but this bread was definitely worth it. 

The fresh tomatoes and basil scream summer flavors and blend together with the smoothness of the cheese and balsamic reduction. And I don't know about you but I am a bit obsessed with garlic bread in general.  The garlic taste is still flavorful in combination with the other ingredients. 

I could eat this every day for the next month.  You can serve this as a side or as an appetizer but we just had it for dinner.  

Yep. Both halves. All gone. One night.  

Cheesy Tomato Garlic Bread

by Emily Morris and Two Peas and Their Pod

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: bake appetizer basil cheese garlic tomato

6064650

Ingredients (serves 4)

• 1 loaf Italian bread, horizontally cut in half
• 4 tablespoons salted butter
• 3 cloves garlic, minced
• 12 oz. fresh mozzarella cheese, sliced
• 1/2 cup balsamic vinegar
• 2 medium tomatoes, sliced
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped fresh basil

Instructions

Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

Combine butter and garlic in a small bowl and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 10-15 minutes or until the cheese is melted.

As the bread is baking, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half, about 7-10 minutes. Set aside to cool slightly.

When the cheese is all melted and starting to bubble, remove the bread from oven.

Top the bread with tomato slices, salt and pepper, fresh basil and drizzle with balsamic reduction to taste. Cut into slices and serve.

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