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let’s make something Naughty

Caprese Garlic Bread

make me

Ingredients 

Serving Size: 3-4 people

For the Bread & Butter Base

  • Bottom half of 1 large loaf of bread (mine was sourdough from Publix)

  • 1 stick unsalted butter, softened

  • ½ cup finely grated parmesan

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped basil

  • Salt + black pepper

For the Garlic Confit

  • 3/4 cup garlic cloves, peeled

  • Olive oil to fully submerge

For the Toppings Before Baking

  • 8 slices prosciutto

  • 1½–2 cups shredded mozzarella

For the Fresh Caprese Topping

  • 1 cup diced cherry tomatoes

  • 1 tbsp olive oil

  • Salt + pepper

  • Small handful chopped fresh basil

Finish

  • Stracciatella (the inside of 2 balls of burrata)

  • Balsamic glaze

  • Shredded parmesan to taste

Instructions 

1. Make the Garlic Confit

Add garlic + olive oil to a small pot. Cover. Bake at 350F for 45 minutes. Garlic should be soft and golden, not browned or fried


2. Prepare the bread
Spread the butter mixture generously over the cut side of the sourdough bottom half. Press roasted garlic cloves all over the surface.


3. Layer it up
Add prosciutto slices, then cover with mozzarella.


4. Bake + broil
Bake at 400°F for 10–12 minutes until cheese melts.
Broil 1–2 minutes until bubbly and golden.


5. Make fresh tomato topping
Toss diced tomatoes with olive oil, salt, pepper, and basil.


6. Finish
Spoon fresh tomatoes over the hot bread. Add dollops of stracciatella. Drizzle with balsamic glaze.

Golden, garlicky, and deeply indulgent, this Caprese garlic bread is what happens when classic Italian flavors meet pure comfort food energy. Buttery herb soaked sourdough becomes the base for a whole bunch of mozzarella, salty pieces of prosciutto, and juicy fresh tomatoes that bring brightness to every rich bite. It feels rustic yet decadent.

appetizers, caprese, tomato, garlic, bread

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