Taking the humble garlic bread and turning it into these Tomato Caprese Garlic Breads has got to be one of the best things I’ve ever done! Pimped up garlic breads with Caprese flavours are — may I say — incredible. Not only is each slice smothered in Garlic Butter and broiled (or grilled) to crispy buttery-ness, there is also fresh, melted mozzarella cheese over the top!
Tomato Caprese Garlic Breads is the perfect side dish to go with any type of dinner choice!
It wouldn’t be complete though without a thick and rich balsamic glaze drizzled over the top.
Almost like a Bruschetta or a Crostini. Buttah better. *Insert face-palm and eye-roll*
Why did I make individual sliced garlic breads? Well, I don’t know what happens in your household, but in this one, everyone fights over garlic bread. I’m talking everyone including the bird. When one person has it, the whinging and begging, pleading for a slice, begins, with bread crumbs flying all over the place and landing in our hairs. So now, (long story short….you’re welcome), I always make each person a slice (or three) of garlic bread…….and may we all live happily ever after.
Of course, being a blogger and self-confessed Garlic Butter addict, there’s an abundance of garlic butter forever stashed in my refrigerator. There should be some in yours too. The proof is in these Crispy Garlic Butter Parmesan Smashed Potatoes, Caprese Stuffed Garlic Butter Portobellos, Corn On The Cob With Garlic Butter, Garlic Browned Butter Baked Asparagus and Garlic-Parmesan Browned Butter Mashed Potatoes.
It was time to put my garlic butter to work and smother it on fresh bread.
This garlic bread is so loaded that we normally have this as a lunch or dinner with a side salad (think Balsamic Chickpea Avocado Feta Salad). Two of these is filling enough, and a quick, nice change from grilling and pan frying meat, etc. Also, a much better alternative to boring sandwiches.
With a beautiful tomato / basil accompaniment.
In this recipe, I’ve allowed for either fresh mozzarella OR shredded mozzarella. I think fresh is better and melts nicer on these toasts, but I also realise it can be hard to find in some countries, so feel free to use the shredded variety.
Also, if you find it hard to get balsamic glaze in your country, I’ve included a recipe for that in the recipe box.
And now….go make these Tomato Caprese Garlic Breads and thank me later.
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
- 1 teaspoon olive oil
- 2 teaspoons minced garlic (or 2 large cloves garlic, minced)
- 1 cup halved grape tomatoes
- ½ cup fresh basil leaves, stems removed, finely sliced or shredded
- salt to season (optional)
- 1 cup fresh mozzarella cheese, slice thinly into rounds
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated mozzarella cheese (optional)
- 1 Cabiatta loaf, sliced into 8 slices
- ½ cup Garlic Butter
- 1 cup balsamic vinegar
- 2 tablepsoons sugar
- pinch of salt
- Preheat your oven to broil or grill setting on medium heat. Heat oil in an 8-inch non stick pan or skillet over medium-high heat. Once hot, add the garlic, stirring while it cooks for about one minute until fragrant. Add the tomato slices and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft.
- While the tomatoes are frying: spread the garlic butter over each slice and top with 1 slice of cheese (or just enough to cover the bread. Broil / grill until the cheese has melted.
- Top bread with tomatoes, season with salt (if needed) and drizzle over the glaze.
- Pour vinegar into a small, nonstick saucepan. Bring to a boil over medium heat while stirring occasionally until the glaze coats your spoon and thickens to a syrupy consistency, (it will also be reduced by half). Remote from the stove and allow to cool. Makes ½ cup glaze.
© 2016 – 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.