Caprese Garlic Bread

I’ve always been a person who likes to keep busy. After all, idle handles are the devil’s play things. Nothing but trouble comes out of boredom. Well that last part’s not really true. In my case, naps come out of boredom.

But in the last few months and in the months to come, busy is taking on a whole new meaning. This Saturday, just ten days after arriving home from a long business trip I’m headed to Europe with Albert to see Josh and my sister from another mister, Jeanelle. Ten days after I get home from vacation I’m headed to Dallas, followed by Atlanta, followed by Colorado, and then right back to NYC just in time for my twenty-eighth birthday. Ugh. That one hurt a bit coming out.

Basically, I’m going to be a lot of places in a very short period. But I still want to get crazy in the kitchen even though I’m strapped for time. So don’t be surprised if most of my dishes in the not so distant future are quick and painless.

This appetizer/side dish combines two of my absolute favorite things in a flavor bomb. Caprese salad and garlic bread are pretty much popular with everyone. Vegans and gluten free friends excluded.

This idea popped into my head while I was in a pinch at the grocery store but it came together just as I had hoped it would. You might want to double the recipe because the fam was mad there wasn’t more.

You will need…

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot.

Love and Beer Floats

Angela 

Caprese Garlic Bread

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot.