This recipe is even wonderful when tomatoes aren’t in season. In the oven, sad-looking slices take on a deeper, sweeter, more tomato-y flavor. If you don’t want to make your own balsamic glaze, you can find it bottled at most grocery stores.
Contents
Ingredients
- 1loaf ciabatta, halved lengthwise
- 1/2 c.(1 stick) butter, softened
- 2cloves garlic, minced
- 1 Tbsp.freshly chopped parsley
- Kosher salt
- Freshly ground black pepper
- 1/4 c.balsamic vinegar
- 1 Tbsp.honey
- 1 1/2 c.shredded mozzarella
- 2large tomatoes, sliced
- 1 Tbsp.Extra-virgin olive oil, for drizzling
- 2 Tbsp.Thinly sliced fresh basil, for garnish
Directions
-
- Step 1Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.
- Step 2In a medium bowl, stir together butter, garlic, and parsley and season with salt and pepper. Spread on ciabatta halves and bake until golden, 15 to 20 minutes.
- Step 3Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes (glaze should be thick enough to coat back of a spoon). Let cool.
- Step 4Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more.
- Step 5Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.