Caprese Bread

Donna Brown


This is an easy bread to prepare while the rest of your meal is cooking. I use a multigrain or whole wheat bread.

pinch tips: How to Knead Dough





1 c
coarsley chopped fresh basil
1 tsp
chopped garlic
1/4 c
extra virgin olive oil
3 - 5
roma tomatoes, sliced
sliced provolone cheese
1 - 1/2 c
grated mozzarella cheese
salt and pepper
crushed red pepper flakes, if desired
ciabatta or focaccia bread (or use your favorite bread)

Directions Step-By-Step

Preheat oven to 400 °. In a blender or food processor, add basil, garlic, EVOO, salt and pepper and oil. Pulse until well blended. Add more EVOO, if needed to make a smooth, spreadable consistency. Arrange thickly sliced bread on baking sheet and spread about 1/2 basil mixture onto bread. Sprinkle mozzarella over mixture. Add a slice of Provolone cheese to each slice of bread. Slice tomatoes and arrange overlapping on bread. Sprinkle with salt and pepper. Bake about 7 minutes. Drizzle with remaining basil mixture and place under the broiler until bubbly and browned, about 5 minutes, but be sure and watch so as not to burn. Sprinkle crushed red pepper flakes on top, if desired. I use a multigrain or whole wheat bread, if I can find it.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Italian