Caprese Garlic Bread
- September 30, 2022
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![](https://thefancypantskitchen.com/wp-content/uploads/2022/09/CAPRESE-GARLIC-BREAD.jpg)
Think of Caprese Garlic Bread as garlic bread on steroids! Delicious, garlicky, crunchy garlic bread loaded with herb-parmesan butter, marinated tomatoes, creamy burrata and crisp prosciutto. Topped with fresh basil leaves, it’s beautiful to look and absolutely delectable to eat!
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It doesn’t take a lot to make this fabulous accompaniment to any meal! It’s a wonderful starter as well.
To make the crispy prosciutto, arrange torn prosciutto pieces on a parchment-lined baking sheet and cook in a hot oven for about 10 minutes, or until the prosciutto is crisp.
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The tomatoes get marinated in a vinaigrette of olive oil, champagne vinegar, honey, salt, pepper and chili flakes.
Softened butter is combined with grated parmesan cheese, thyme parsley and a pinch of ground pepper.
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Grill the halved ciabatta bread, that’s been brushed with olive oil, until grill marks appear. Rub each half with a garlic clove and then spread the butter over both halves. Return the bread to the grill and cook, cut side up, until warmed.
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To assemble, break the burrata cheese over the warm grilled bread, spoon the tomatoes over and top with fresh basil leaves and crumbled prosciutto.
Slice it and serve it!
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Caprese Garlic Bread
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 3 ounces prosciutto, torn
- 1/4 cup extra virgin olive oil
- 3 tbsp champagne or apple cider vinegar
- 2 tsp honey or maple syrup
- kosher salt and black pepper
- chili flakes
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil, thinly sliced
- 6 tbsp salted butter, softened
- 1/2 cup grated parmesan cheese
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- 1 loaf ciabatta bread, halved lengthwise
- 2 cloves garlic, halved
- 8 ounces burrata cheese
- fresh whole basil leaves for garnish
Instructions
Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
In a bowl, whisk together the olive oil, vinegar, honey or maple syrup, salt, pepper, and chili flakes. Add the tomatoes and basil, toss with the dressing.
In a bowl, mix the butter, parmesan, thyme, parsley, and a pinch of pepper.
Set your grill to medium-high heat. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. Remove and rub each half with 1 garlic clove, then spread the butter onto the grilled bread. Return to the grill and cook, cut side up, until warmed, 3-5 minutes.
Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil and crumbled prosciutto. Slice and serve!
Recipe from Half Baked Harvest
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