Caprese toast. I feel like the name doesn’t do the recipe justice. We’ll say I’m workshopping it. Gooey mozzarella, along with the super flavorful pesto, juicy tomatoes and topped with the sweet reduced balsamic on a toasted loaf of Italian bread… urmmmmm, yum. This is one of those very simple recipes that makes you question why you don’t just make a cheesy toast concoction for dinner everyday.
Look at that pesto😍
Originally when I came up with this recipe I was thinking of it as a party food. I even had a party I was going to make it for. But it didn’t happen. I made two other recipes, but then the mimosas took over and the rest was history. So tonight I still had the ingredients on hand and convinced myself it was healthy enough for dinner… and we’ll save some for leftovers, right?? Riiiiiiiight. But I am totally convinced that this works great as a dinner. I like that it’s vegetarian(Hey 😉👉Meatless Mondays)… and the fact that there’s no meat makes me feel a baby bit better about the massive amounts of cheese😬
The mozzarella I bought was pre-cut… which I did’t realize until about a fourth of the way through the log. Oopsies! Either way, the precut sizes were a tad thicker than I normally would slice, but I went with it and decided that we were destined to eat all the cheese this evening.
***For Reduced Balsamic:
In a medium sized saucepan that is nonreactive, add the balsamic vinegar. Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Keep a careful eye near the end as you don’t want to burn it. When it coats a spoon, it will be thick enough.
- 1 loaf Italian Bread
- 16 ounces Mozzarella, sliced
- 6.7 ounce container Pesto
- 3 medium size tomatoes, sliced
- Salt and pepper
- 1 cup of balsamic vinegar to make about ¼ cup reduced balsamic vinegar - see instructions
- fresh basil, sliced - optional garnish
- Preheat oven to 400.
- Slice the loaf of bread in half.
- Spread the pesto evenly onto the bread. Place a layer of mozzarella and then a layer of tomatoes on the bread.
- Season with salt and pepper.
- Place loaf halves on cookie sheet and bake for 10 - 13 minutes until cheese is melted.
- Garnish with sliced fresh basil and by drizzling the reduced balsamic evenly over the bread.
- Serve immediately.
Next time I might lay the tomatoes under the cheese as they slide around a little when they’re on the top. But I do think it looks prettier this way and maybe the texture of the tomatoes would change and get more soggy under the cheese. but who’s to say.