Ingredients

• 1 small loaf of french or ciabatta bread

• 3 Tablespoons Olive oil

• ½ teaspoon garlic {minced}

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 8 slices mozzarella cheese

• 2 medium vine ripened tomatoes

• 8 medium basil leaves

• 2 Tablespoons balsamic glaze

Directions

1. Preheat oven or grill to 400°. • Cut the loaf of bread in half lengthwise. Stir together the butter, garlic, salt and pepper until everything is incorporated. Divide the butter between the two halves of bread and spread out evenly.

2. If you are cooking in the oven: Lay the bread butter size up on a baking sheet and bake for 8-10 minutes or until lightly brown and crispy. Remove from oven.

3. If you are grilling: Lay the bread butter side down on the grill and grill for 7-8 minutes {moving once to get grill marks} or until lightly brown and crispy. Remove from grill using tongs and place on a baking sheet.

4. Add 4 slices of mozzarella cheese on each half of the bread. Return to the oven or grill {cheese side up} for an additional 4-5 minutes or until the cheese is starting to melt. Remove from the oven/grill.

5. To finish the toast, add 4 tomato slices to each half of bread and a basil leaf on top of each tomato. Sprinkle with additional kosher salt and black pepper {if desired}.

6. The final step is to drizzle the caprese toast with balsamic glaze, cut each half into 4 slices, serve and enjoy.

7. Leftovers can be refrigerated for up to 2 days.