How to make it: easy peasy Caprese garlic bread

In my efforts to get back into cooking, I stumbled upon an amazing recipe for Caprese Garlic Bread.

My recipe is my own personal twist on theirs, but if you’d like to check out the original see the link above. This is a very simple and delicious recipe.

Plus it’s a universal truth that you can’t go wrong with bread based appetizers. Shall we get started?

Get yourself a whole wheat loaf of bread* and cut that baby in half. Depending on how many people are around, either prep for both or just use one half, saving the other for another day.

(PS. I try to keep my recipes as healthy as possible, I generally cook with wheat products versus white. But feel free to substitute as you like.)

Spread butter (any kind) on top of the sliced bread, and then either sprinkle with fresh garlic or garlic salt. I used garlic salt.

Then slice up some mozzarella cheese and place the slices on the bread.

Top with a sprinkle of black pepper and stick it in the oven for 15-20 mins at 350°F (175°C). Check to see when the cheese has melted and then you’ll know to take it out.

In the meantime, grab a few tomatoes and slice them up.

Is the cheese melted yet? Come on, we’re getting hungry over here.

Oh it’s done? Great, pop it out of the oven for the finishing touches (PS. Use more cheese than I did for this recipe. Next time I make it, I’ll top it up a bit.)

Add your sliced tomatoes in the most stylish way.

And garnish with a bit of fresh kale.

I put the loaf back in the oven for a few minutes after this to heat up the tomatoes and kale.

Then, take it out and slice up the bread to serve. Mind you, it’s a bit messy work cutting it up. So I’d recommend placing a few pre-oven cuts into the bread before the initial bake time. Not cutting through the bread entirely, but enough of a dent to make it far easier to break apart after cooking.

And I forgot to add a few things to this recipe. The original calls for a drizzling of balsamic vinegar over top. Completely slipped my mind. I’d also add on a few drops of olive oil for good measure.

Lessons for next time: Pre-slicing. More mozzarella. Balsamic vinegar. Olive oil.

After cooking this up, I prepared our entrée for the evening… but you’ll have to check back for my next post on it. In the meantime, enjoy my version of the Caprese Bread.

Now get cooking!

xx Kelly