Best Caprese Bread Recipes

CAPRESE GRILLED BREAD

Steps:

• Preheat an outdoor grill for low heat and lightly oil the grate.
• Drizzle olive oil over baguette halves. Add minced garlic and season with salt and pepper. Layer tomato on top; season tomato with salt, pepper, dried parsley, and dried basil. Top tomato with mozzarella cheese.
• Place baguette halves on foil and grill until cheese starts to melt, 5 to 8 minutes. Garnish with fresh basil and parsley. Cut into slices and serve.

FRAL'S CAPRESE SANDWICH ON GRILLED CIABATTA BREAD

Steps:

• Combine the mayonnaise, peppercorn mustard (or any spicy mustard) and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate to let the flavors meld while you work on the rest of the sandwich.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
• When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly. Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese. Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.

SMOKY CAPRESE BREAD BOWL

Steps:

• Prepare a grill for medium indirect heat.
• To make the bread bowl, slice off the top one-quarter of the bread with a serrated knife and set the top aside. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Reserve the bread pieces and the bowl.
• Combine the tomato paste, garlic, 1/2 teaspoon kosher salt, several grinds of black pepper and the red pepper flakes in a small bowl. Whisk in the olive oil until well combined. Brush the mixture all over the inside of the bread bowl and its top with a pastry brush. Fill with the cheese and replace the top.
• Grill the bread bowl until the cheese is completely melted, about 30 minutes. During the last 5 minutes of cooking, grill the reserved bread pieces until golden all over. Transfer everything to a serving platter and remove the top of the bread bowl. Top the cheese with the tomatoes and basil. Drizzle with more olive oil and some balsamic vinegar, then sprinkle with flaky salt.

CAPRESE GARLIC BREAD

Steps:

• Caprese Garlic Bread Yield: Serves 8Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat! ingredients: 1 loaf ciabatta 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 directions: 1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up. 2. In a small bowl, combine butter and garlic 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 12-15 minutes or until the cheese is melted. 3. While the bread is in the oven, 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. This should only take about 5-7 minutes. Set aside. 4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

CAPRESE STUFFED BREAD RECIPE

Steps:

• reheat oven to 350º and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch and score the boule every inch in both directions, making sure to not slice all the way through the bottom. In a medium bowl, combine mozzarella, tomatoes, and basil. Season with salt and pepper and set aside. In a small bowl, combine butter with garlic and Italian seasoning. Brush boule with garlic butter, making sure to get inside the crosshatches. Stuff each crosshatch with the cheese and tomato mixture and wrap bread in foil. Bake until cheese is melty and bread is warm and toasty, about 25 minutes. Transfer to a plate, drizzle with balsamic, and serve warm.

CAPRESE STUFFED PULL APART BREAD

Steps:

• Preheat oven to 375 degrees.
• Add tomatoes, basil, garlic, salt and pepper to a bowl; stir to combine, set aside.
• Place bread bowl on a baking sheet. Cut the bread bowl in 1/2 inch slices, being careful not to slice all the way through the bread. Then cut 1/2 inch slices going the opposite direction (think checkerboard), again, being careful not to cut through the bread all the way. (see video above)
• Stuff tomato mixture into cracks/creases of the bread, distributing as evenly as possible. Then stuff mozzarella cheese into cracks and on top of bread. Carefully cover with foil, tenting it so that it doesn't touch the top of the bread/cheese. Place into oven and bake for 10-12 minutes.
• While the bread is baking, add balsamic vinegar and sugar to a small sauce pot over medium high heat. Whisk until sugar is dissolved and bring to a boil. Reduce heat to a simmer, and simmer for about 5 minutes, whisking occasionally. Remove from heat and set aside.
• Remove the bread from oven and remove foil. Set oven to broil, and place back into oven and broil for 2-3 minutes or until lightly browned. Be careful not to burn the bread.
• Transfer the bread to a platter and then drizzle with your balsamic glaze. Add more chopped basil as a garnish if desired. Serve immediately.

CAPRESE BREAD

Steps:

• Preheat oven to 400 °. In a blender or food processor, add basil, garlic, EVOO, salt and pepper and oil. Pulse until well blended. Add more EVOO, if needed to make a smooth, spreadable consistency. Arrange thickly sliced bread on baking sheet and spread about 1/2 basil mixture onto bread. Sprinkle mozzarella over mixture. Add a slice of Provolone cheese to each slice of bread. Slice tomatoes and arrange overlapping on bread. Sprinkle with salt and pepper. Bake about 7 minutes. Drizzle with remaining basil mixture and place under the broiler until bubbly and browned, about 5 minutes, but be sure and watch so as not to burn. Sprinkle crushed red pepper flakes on top, if desired. I use a multigrain or whole wheat bread, if I can find it.