caprese garlic bread

prep: 5 MINUTES | bake: 12 TO 15 MINUTES | total: 20 MINUTES | serves 8

Garlic bread has always been a staple in our home. Growing up, it was on the table any time my dad made something Italian. Lasagna, spaghetti, ravioli—without fail, there was the garlic bread on the side. Carb overload? Sure. But who could complain about toasty, crusty bread slathered in garlic and butter? Now it ends up on our table just as often, but with an updated twist inspired by summertime, when our garden is bursting with tomatoes and basil. I layer ciabatta with a butter-garlic mix and then sliced mozzarella that gets melty in the oven. Then I add slices of fresh tomatoes, basil confetti, and a drizzle of a syrupy balsamic glaze. It’s perfect as a quick hot-weather appetizer or side, especially for dinner parties when you want to make something super simple that looks impressively sophisticated.

1 loaf ciabatta or French bread, cut in half horizontally

4 tablespoons salted butter, at room temperature

3 garlic cloves, minced

12 ounces fresh mozzarella cheese, sliced

2 medium tomatoes, sliced

Kosher salt and freshly ground black pepper

⅓ cup chopped fresh basil

½ cup store-bought balsamic glaze (see Note)

1 Preheat the oven to 400°F.

2 Place both halves of the ciabatta on a large baking sheet with the cut side up.

3 In a small bowl, combine the butter and garlic and spread it evenly over the bread. Lay the mozzarella cheese slices on top, making sure the cheese covers the bread completely. Bake the bread for 12 to 15 minutes, until the cheese has melted.

4 Top the cheesy bread with tomato slices and season with salt and pepper to taste. Sprinkle with the fresh basil and lightly drizzle with the balsamic glaze. Cut into slices and serve while hot.

NOTE: I call for using store-bought balsamic glaze here, but feel free to make your own! Simply simmer ½ cup balsamic vinegar in a small pot over low heat until the vinegar is thick and syrupy, 5 to 7 minutes. Store in the refrigerator for up to 3 weeks.