CK's Kitchen: Caprese garlic bread is full of Italian flavor

Even though my ancestors hail from the Emerald Isle, I identify as Italian in most ways, especially with cuisine and wine. That's where this wonderful, enticing caprese garlic bread becomes an ideal recipe for me and my family. It not only highlights the colors of Italy's flag with ripe, seasonal tomatoes, rich mozzarella and fresh basil, but also pulls in garlic, butter, olive oil and a beautiful balsamic glaze all on top of a ciabatta loaf — thanks again Italy! The only problem with this recipe was deciding the perfect time to make it. It turned out that 10 p.m. the eve of Labor Day became that perfect time. Fashionably late apps I found a fabulous loaf of freshly baked ciabatta at Heinen's (only $2.99), fresh tomatoes and garlic at my local farmers market and handpicked basil from my backyard. The rest of the ingredients I had at the ready, including fresh mozzarella, which I decided to use to be true to a traditional caprese salad. At my daughter's urging, we decided to make the garlic bread to enjoy with some cocktails on the eve of the last holiday of summer. We divided and conquered, and it couldn't have been easier. I smothered the ciabatta with butter and minced garlic before tossing it into the oven and she worked on the balsamic glaze, which will engulf your home in a warm, sweet-smelling fragrance. Off the hook After 15 minutes in the oven, I topped generously with slices of cheese and tomatoes and tucked it back into the 350-degree oven for 10 more minutes. Because I like my cheesy garlic bread browned and bubbly, I turned on the broiler and kept it in an additional five minutes but checking it often — always a good practice with broiling. The glaze reduced nicely and after drizzling it on the bread, I topped with our basil and sliced it up for us to devour. The whole process took maybe 30 minutes and the result? Complete and utter perfection! This is not your garden variety garlic bread right here, even if it's loaded with homegrown ingredients! From the first bite, we were in love — the sweet glaze, melty cheese and buttery garlic on a chewy, crusty bread. I've made this three times in the last week and everyone has commented how amazing it is and gladly taken home the leftovers. You need to make this caprese garlic bread ASAP; you'll be so glad you did! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Caprese garlic bread 1 loaf ciabatta, halved lengthwise 1/2 cup (1 stick) butter, softened 2 cloves garlic, minced 1 tablespoon freshly chopped parsley Kosher salt Freshly ground black pepper 1/4 cup balsamic vinegar 1 tablespoon honey 1 1/2 cup shredded mozzarella 2 large tomatoes, sliced 1 tablespoon extra-virgin olive oil, for drizzling 2 tablespoons thinly sliced fresh basil, for garnish 1. Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet. 2. In a medium bowl, stir together butter, garlic and parsley, and season with salt and pepper. Spread on ciabatta halves and bake until golden, 15 to 20 minutes. 3. Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes (glaze should be thick enough to coat back of a spoon). Let cool. 4. Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more. 5. Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice. Makes 8-10 servings Source: Delish.com