Caprese Garlic Bread

Ingredients

• Butter

  Salted

  ½ cup or 114g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Garlic

  Raw

  2 cloves, minced or 6g

• Garlic powder

  Spices

  1 tsp or 3g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk

  12 oz or 340g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Balsamic vinegar

  ½ cup or 128g

• Honey

  3 tsp or 21g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Sourdough bread

  French or vienna

  6 slice, large or 576g

Directions

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
2. Cut the bread in half horizontally and place on the baking sheet, cut side up.
3. In a medium bowl, stir together the butter, Parmesan, minced garlic, garlic powder, parsley, and a pinch of salt and pepper.
4. Spread the mixture on top of the bread.
5. Arrange slices of mozzarella on top of the bread, then top with tomato slices.
6. Season the tomatoes with salt and pepper.
7. Bake for 13-15 minutes or until the mozzarella has melted.
8. Meanwhile, in a small saucepan, bring the vinegar to a simmer over medium heat. Stir in the honey.
9. Simmer for 3-4 minutes or until the vinegar has reduced by about half and has the consistency of a thin syrup.
10. Remove from the heat and place in a small bowl. It will thicken as it sits.
11. Remove the bread from the oven and let cool for a few minutes.
12. Sprinkle with the fresh basil and drizzle with the balsamic reduction.
13. Cut the bread into two-inch slices and serve hot.