Last year I visited my dear cousin in San Fransisco for almost 2 weeks, with my baby. While my husband was out of town for a job, it was the perfect timing Now if you haven’t been to SF you wouldn’t know that the food there is ahhmazing! Let me tell you, we eat out a lot but it was totally worth it It is also an amazing city to explore, so much to see and so little time, I just loved the vibes of the city! I’m a country girl but I wouldn’t mind living there for a little, in a loft or a condo
One of my absolute favorite thing that my cousin made, and more than once is this recipe right over here baby! It is so SO good! Brings back so many good memories when I make this.
If you love caprese salad you will love this EVEN more I encourage you all to try this, in case my photos don’t make you drool
Caprese Garlic Bread
- 2 Ciabatta bread buns or 1 ciabatta loaf, Cut in Half
- 4 Tablespoons Salted Butter (1/4 cup)
- 3-4 Garlic Cloves, Minced
- 12 oz Fresh Mozzarella Cheese, Sliced
- 1/2 Cup Balsamic Vinegar
- 1 Ripe Tomato, Sliced
- Salt and freshly ground black pepper, to taste
- 5 or more basil leaves, chopped
- Preheat oven to 400º, Add the sliced bread to a baking sheet.
- In a small bowl mix the butter and garlic, and spread evenly over the cut sides of the bread.
- Place the mozzarella cheese slices all over the bread, making sure the cheese slices cover most of the bread.
- Bake the bread around 15 minutes until the cheese is melted.
- Meanwhile, Place the balsamic vinegar into a small saucepan, bring the vinegar to a boil and then reduce the heat to low, and simmer, stirring occasionally, until the mixer is reduced by about half (should take about 5 minutes)
- Remove the bread from the oven and top the cheese with tomato slices.
- Season with salt/pepper and sprinkle the chopped basil over the top.
- Best served fresh out of the oven.
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