Caprese Stuffed Bread

Caprese Stuffed Bread
Caprese STUFFED Bread is even better than a trip to Italy.
Recipe type: Appetizer
  • 1 large boule
  • 3 c. shredded mozzarella
  • 2 small ripe tomatoes, seeded and chopped
  • ¼ c. fresh basil leaves, roughly torn
  • Kosher salt
  • Freshly ground black pepper
  • 4 tbsp. melted butter
  • 2 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • ¼ c. balsamic vinegar glaze
  1. Preheat oven to 350º and line a large baking sheet with parchment paper. Using a serrated knife, score the boule in a crosshatch pattern about every inch, making sure to not slice all the way through the bottom.
  2. In a medium bowl, combine mozzarella, tomatoes, and basil. Season with salt and pepper and set aside.
  3. In a small bowl, combine butter with garlic and Italian seasoning. Brush boule with garlic butter, making sure to get inside the crosshatches.
  4. Stuff each crosshatch with the cheese-and-tomato mixture and wrap bread in foil. Bake until cheese is melty and bread is warm and toasty, about 25 minutes.
  5. Transfer to a plate, drizzle with balsamic vinegar glaze, and serve warm.




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