Caprese Garlic Bread

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!

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.

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.

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.

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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Lastly, if you make Caprese Garlic Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Caprese Garlic Bread

Makes: 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 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


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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