Grilled Caprese Bread


Yield: Approximately 8-20 servings, depending on whether used as a meal or an appetizer


2 (12-16-ounce) baguettes, sliced in half lengthwise

1/3 cup Flying Olive Garlic, Basil, Tuscan Herb or a Flying Olive Extra Virgin Olive Oil of your Choice, or a Combination of Choice

1-3 garlic cloves, minced

3-4 medium-large ripe heirloom tomatoes, sliced thin (This is SO much better with heirloom tomatoes. Buy 2-3 of different colors)

Fresh mozzarella cheese, about a pound, sliced as thin as possible

5-6 Tbsp fresh Basil, cut into thin strips (chiffonade)

Sea salt or kosher salt to taste

2-? Tbsp Flying Olive Traditional Balsamic Vinegar of Choice, such as 18 Year, optional


Heat the grill to medium.

Place the inside of each baguette slice over medium-hot heat for about 3 minutes or until toasted. Be careful that the bread is golden brown, not burned. Take the bread off the grill. Brush the toasted inside with the Flying Olive EVOO of Choice. Then, sprinkle the minced garlic on the toasted sides of the bread.

Setting the bread on a work surface, lay the slices of mozzarella on the toasted insides. Then place the tomatoes on the cheese. Drizzle a little Flying Olive EVOO of Choice over the tomatoes. Sprinkle with salt and pepper. Sprinkle on the basil pieces.

Carefully place the “loaded” slices on the grill. Turn the heat down to low. When the cheese starts to melt, about 3-5 minutes, take it off the grill. Slice the baguettes into serving pieces. Drizzle the slices with Flying Olive Traditional Balsamic Vinegar of Choice, if desired. Serve.

Submitted by Barb L.