Caprese with Balsamic Glaze

Recipe by Lucy Heaver and Aisling Coughlan
Photos by Chris Middleton

Enjoy ripe tomatoes, soft buffalo mozzarella, and fragrant basil, all complemented by the crunch of toasted ciabatta.

Easy and trendy, it’s the very most attention-grabbing sandwich to appreciate on a summer afternoon.

• 2 ciabatta rolls, sliced in half
  

• Olive oil, for brushing
  

• 1 garlic clove, cut in half
  

• 3–4 tomatoes, thickly sliced
  

• 2 balls fresh buffalo mozzarella, sliced
  

• A pair of basil leaves
  

Instructions:

1. To originate the balsamic glaze, location the vinegar in a miniature saucepan over excessive warmth and bring to the boil. Decrease the warmth to low and simmer for approximately 20 minutes or till the vinegar has diminished by half and coats the support of a spoon.

2. Preheat a griddle pan to excessive.

3. Brush the cut sides of the ciabatta with olive oil then rub with the garlic. Sing the ciabatta halves cut facet down within the griddle pan and toast till char marks appear. This will rob wherever as much as 10 minutes. Inserting a plate on high of the ciabatta will support bustle up this route of and close your kitchen from filling up with smoke.

4. Layer slices of tomato and mozzarella on the bottom half of each and every ciabatta. Scamper over about a basil leaves, then season with salt and heaps of cracked gloomy pepper, and a drizzle of the balsamic glaze.