Caprese Garlic Bread with Heirloom Tomatoes

I feel so unimaginative...this is only my second blogpost this month, and once again it's a Caprese/Heirloom Tomato recipe.

I went to our local Farmers Market yesterday.  I took one look at the heirloom tomatoes, and decided that being stuck in a Caprese/Heirloom tomato rut isn't such a bad thing!

Today's Playlist

• "Sixteen Saltines"...Jack White
• "Push"...Matchbox Twenty
• "No Rain"...Blind Melon
• "It Goes On and On"...The Avett Brothers
• "Sick Boys"...Social Distortion
• "Walk Away"...The Dropkick Murphys

Caprese Garlic Bread with Heirloom Tomatoes (4 servings)

Printable Recipe

• 1 mini-baguette (about 10" long), split horizontally
• 2 tablespoons melted butter
• 1 large (or 2 small) garlic clove
• 5 oz. fresh mozzarella, sliced
• 3 medium-sized heirloom tomatoes
• 2 tablespoons balsamic reduction
• 1/4 cup fresh shredded basil leaves
• salt & pepper, to taste

Gather your ingredients.  Preheat your oven to 400 degrees F.

You can either buy the balsamic reduction or make your own.  (To make your own, bring 1/4 cup of balsamic vinegar to a boil in a small saucepan. Reduce to a simmer; stir occasionally until reduced by half {about 6 to 8 minutes}).

To make the garlic butter:  Melt 2 tablespoons of butter in your microwave for 30 seconds on HIGH.  Crush the garlic directly into the melted butter and stir.

Slice the baguette in half lengthwise.  Place cut side up on a parchment-lined baking sheet.  Brush with the garlic butter.

Arrange the mozzarella slices on top of the bread.  Bake for about 15 minutes in your preheated 400-degree oven, until the cheese is melted.

While the bread bakes, slice your tomatoes and basil.

Remove the bread from the oven and immediately top with the sliced tomatoes.  Drizzle the balsamic reduction over the tomatoes.  Season with salt and pepper.

 Sprinkle with the basil.  Slice and serve.

I wish I had remembered to take a picture after I sliced this, but it disappeared before I had a chance!

 Enjoy.