A Little Chat Before We Bake
Okay my friend, so let me just spill the beans: this Savory Caprese Bread isn’t what I’d call fancy, but it sort of feels like it is, especially if you bring it out at a potluck (just don’t tell them how stupid-easy it was, right?). The first time I made it, I actually burnt the bottom a little because I got distracted by my dog chasing the mailman—a classic scene in my kitchen. But honestly, a charred bottom isn’t a dealbreaker. One slice and my cousin Shelly wanted the recipe. Anyway, I make this when I’m craving Italy but my budget’s more backyard than Capri.
Why You'll Love This I Swear
I make this when I want to look like I’ve spent all afternoon slaving away, but really, I knocked it out between checking emails and realizing I forgot to thaw chicken (again). My family goes bananas for this because, well, cheese and bread, obviously. But, funny thing: I could never get the tomatoes to stop making it soggy until I started patting them dry—lesson learned the hard way! It vanishes fast—except that one time I tried it with those yellow tomatoes and the color put everyone off (tasted fine though!).
Stuff You'll Need (and a Few Substitutions)
- 1 crusty baguette or ciabatta (Sourdough’s fine too; my grandmother, bless her, would’ve told me to use her bakery’s loaf, but, supermarket stuff works honestly)
- 2–3 large ripe tomatoes, sliced (or, cherry tomatoes halved in a pinch—actually, I sometimes just use whatever’s starting to look sad in my veg drawer)
- 1 ball fresh mozzarella, torn into chunks (Pre-sliced is okay, but tearing it looks rustic, you know?)
- A handful of fresh basil (Dried is doable but eh, not quite the same)
- 2–3 tablespoon olive oil (the fruity kind, if you’ve got it; but sometimes I just use whatever’s open)
- 1 big garlic clove, smashed (Skip if you’re heading to a meeting after. Or don’t, I’m not judging!)
- Salt and pepper to taste
- Balsamic glaze to drizzle (when I’m feeling posh, or just a good glug of regular balsamic if that’s what’s in the cupboard)
Right, Here's What to Do
- Preheat your oven to about 200°C/400°F. If you have one of those ovens that runs hot (like mine insists on doing), maybe notch it down a little.
- Grab your bread and slice it in half horizontally—like you’re making a giant sandwich, but, you know, open-faced. If it’s extra long, sometimes I chop it into manageable pieces first.
- This is where I usually rub the garlic clove all over the cut sides. If I forget (which, ahem, happens), I sprinkle on a bit of garlic powder and call it a day.
- Drizzle with olive oil, being as generous as you like. Sprinkle on a little salt and pepper at this point; I sort of just eyeball it, but about half a teaspoon each is what I’d say on a good day.
- Lay out the mozzarella and then the tomato slices. If you’re using small tomatoes, scatter them all over (the more, the merrier, really).
- Toss on torn basil. Sometimes I get carried away with the basil—it looks pretty, though, right?
- Bake directly on the oven rack for about 12–15 minutes. Watch for the cheese to start bubbling and the bread to crisp; don’t stress if the edges go a bit too brown—those are the bits I secretly love.
- Out of the oven, drizzle with balsamic glaze. I admit, sometimes I go overboard here. If you do, just call it rustic and move on.
- Slice and serve hot. This is where I usually sneak a piece before anyone sees—I mean, gotta make sure it tastes good, right?
A Few Notes from Many Attempts
- Pat those tomatoes dry. Seriously, nobody likes soggy bread (speaking form, uh, experience).
- Don’t skimp on olive oil; it brings the whole thing together. Once I tried making it "light" and it was just... sad bread with cheese.
- If you forget the basil until the last second—toss it on right after baking. It’ll wilt but still delicious.
If You Want to Mix Things Up
- I’ve tried adding roasted red peppers—tastes great! The time I used sun-dried tomatoes, though, my friend said it was "a bit chewy," which, yeah, I see it now.
- Switch the mozzarella for goat cheese. Wild, but amazing. Just go easy, goat cheese is bossy.
- Next time I think I’ll try a little thinly sliced prosciutto (because, let’s face it, who isn’t a sucker for salty ham now and then?).
Got the Right Tools? Don’t Sweat It
A baking sheet is ideal, but I’ve honestly just plonked it right on my oven rack with a bit of foil underneath. If you only have a toaster oven—go for it! It might need a couple minutes longer, nothing tragic.
Keeping Leftovers (As If)
Technically, you can wrap leftovers in foil and keep in the fridge. Reheat in the oven for about 5–7 minutes. But honestly? In my house it never lasts a day—sometimes not even half an hour.
How I Like to Serve It (Plus a Weird Tradition)
Frankly, I pile slices onto a wooden board, and let people grab at will, usually with a little extra basil on the side. Sometimes I’ll put out a bowl of olives too. My uncle insists on eating his with a fork and knife (don’t ask why, old habits, I guess).
Learned This the Hard Way (Pro Tips)
- Don’t rush the baking—once, I pulled it out early and the cheese was still oddly rubbery, not great.
- Bake it on the open rack for better crunch. I once did it on a sheet pan with parchment, and it was just sort of sad and floppy. Not worth skimping here.
- Actually, if you want the bread extra golden, a quick broil for a minute at the end does wonders—just don’t take a phone call in the middle (like I did, oops).
Your Random Questions—Answered!
Can I use shredded mozzarella? Sure thing. I’ve done it more times than I can count, especially when I’m scraping the bottom of my cheese bin. It melts a bit faster, though.
I’m out of balsamic glaze—what now? I just use regular balsamic or skip it entirely. Actually, olive oil and a sprinkle of flaky salt is real good too. Or check out how to make your own in like, five minutes.
Is this good for breakfast? Not traditional, but… I mean, why not? Cheesy bread is basically a morning win. Little side salad, boom—fancy brunch. If in doubt, add an egg on top, like they do in some cafes.
Can you freeze this? You can, but it’s just never quite as magical after thawing (but on second thought, if you’re short on time, better than nothing). I’d recommend eating fresh whenever possible. Or, check out this bread-freezing guide if you want to try it anyway.
Oh—and totally off-topic, but have you ever noticed how every time you buy a new basil plant, it doesn’t last more than three weeks by the window sill? Maybe it’s just me. Anyway, happy baking!
Ingredients
- 1 loaf crusty Italian bread
- 2 large ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- ¼ cup fresh basil leaves
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Balsamic glaze for drizzling (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Slice the Italian bread in half lengthwise and place both halves cut side up on the prepared baking sheet.
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3Brush the cut sides of the bread with olive oil and rub with minced garlic.
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4Layer the sliced mozzarella cheese evenly over the bread, followed by tomato slices. Sprinkle with sea salt and black pepper.
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5Bake in the preheated oven for 18-20 minutes or until the cheese is melted and bubbly and the edges are golden.
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6Remove from the oven, top with fresh basil leaves, drizzle with balsamic glaze if desired, and slice to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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