Summertime means you can finally find good tomatoes. Making a caprese stuffed bread is obviously the best thing you can do with said tomatoes. Filled with mozzarella, basil, and plenty of butter, this bread is absolutely beautiful. If you have any leftover tomatoes, definitely make some caprese chicken.
- 1 large boule
- 3 c. shredded mozzarella
- 2 small ripe tomatoes, seeded and chopped
- 1/4 c. fresh basil leaves, roughly torn
- Kosher salt
- Freshly ground black pepper
- 4 tbsp. melted butter
- 2 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1/4 c. balsamic vinegar glaze
Preheat oven to 350º and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch and score the boule every inch in both directions, making sure to not slice all the way through the bottom.
In a medium bowl, combine mozzarella, tomatoes, and basil. Season with salt and pepper and set aside.
In a small bowl, combine butter with garlic and Italian seasoning. Brush boule with garlic butter, making sure to get inside the crosshatches.
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.
Transfer to a plate, drizzle with balsamic, and serve warm.