Recipe: Caprese Garlic Bread by Ten Thousandth Spoon


Last time,  Jaclyn Garcia of tenthousandthspoon shared her recipe for Almond Butter Chocolate Cups with us.

Now, this wonderful food blogger/photographer/stylist is back with a guest recipe for Caprese Garlic Bread, a twist on the well-known salad of basil, mozzarella, and tomatoes. This is definitely several steps above the ubiquitous garlic bread!

This is simple for anyone to put together, but comes out as very satisfying. I think it’s perfect for those days you want something that feels light and fresh.

Let’s see that recipe now….



Caprese Garlic Bread

Adapted from


2 loaves ciabatta bread
6 tablespoons salted butter
5 cloves garlic, minced
24 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
1 pack cherry tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil



  1. Preheat oven to 400 degrees F. Place both sides of the ciabatta on a large baking sheet with the cut side up.
  2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
  3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
  4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Enjoy it with the whole family!

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