Caprese Bread Recipes

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.

Steps:

• Preheat the oven to 425 degrees F.
• For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.
• Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green.
• Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe.
• Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes.
• Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve!

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.

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.