Caprese Grilled Bread Recipes

CAPRESE GRILLED BREAD

Caprese Grilled Bread image

Grilled bread with caprese toppings is a a quick and easy appetizer or side dish.

Provided by tcasa

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, or to taste
½ French baguette, halved lengthwise
1 clove garlic, minced
salt and ground black pepper to taste
1 tomato, thinly sliced
1 teaspoon dried parsley
1 teaspoon dried basil
½ (8 ounce) package mozzarella cheese, thinly sliced
6 fresh basil leaves
1 sprig fresh parsley

Steps:

Preheat an outdoor grill for low heat and lightly oil the grate.
Drizzle olive oil over baguette halves. Add minced garlic and season with salt and pepper. Layer tomato on top; season tomato with salt, pepper, dried parsley, and dried basil. Top tomato with mozzarella cheese.
Place baguette halves on foil and grill until cheese starts to melt, 5 to 8 minutes. Garnish with fresh basil and parsley. Cut into slices and serve.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 27.2 g, Cholesterol 17.9 mg, Fat 12.1 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 4 g, Sodium 495 mg, Sugar 2.5 g

SMOKY CAPRESE BREAD BOWL

Smoky Caprese Bread Bowl image

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

One 1 1/2-pound round loaf crusty bread
1 tablespoon tomato paste
1 clove garlic, finely grated
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound fresh mozzarella, cubed
2 cups cherry tomatoes, halved
1/4 cup lightly packed basil leaves, torn
Aged balsamic vinegar, for serving
Flaky sea salt such as Maldon, for serving

Steps:

Prepare a grill for medium indirect heat.
To make the bread bowl, slice off the top one-quarter of the bread with a serrated knife and set the top aside. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Reserve the bread pieces and the bowl.
Combine the tomato paste, garlic, 1/2 teaspoon kosher salt, several grinds of black pepper and the red pepper flakes in a small bowl. Whisk in the olive oil until well combined. Brush the mixture all over the inside of the bread bowl and its top with a pastry brush. Fill with the cheese and replace the top.
Grill the bread bowl until the cheese is completely melted, about 30 minutes. During the last 5 minutes of cooking, grill the reserved bread pieces until golden all over. Transfer everything to a serving platter and remove the top of the bread bowl. Top the cheese with the tomatoes and basil. Drizzle with more olive oil and some balsamic vinegar, then sprinkle with flaky salt.

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