Ingredients
1tspolive oil
2tspgarlic,large, minced
1cupgrape tomatoes,halved
½cupfresh basil leaves,stems removed, finely sliced or shredded
salt to season,optional
1cupfresh mozzarella cheese,slice thinly into rounds, or shredded mozzarella cheese
1loafCabiatta,sliced into 8 slices
½cupGarlic butter
1cupbalsamic vinegar
¼cupsugar
Preparation
Preheat your oven to broil setting on medium heat.
Heat oil in a skillet or pan over medium-high heat. Sauté the tomatoes and basil; cook until the tomatoes are slightly blistered and soft. Add the garlic and cook until fragrant.
Spread the garlic butter over each slice of bread and top with 1 slice of cheese.
Broil until the cheese has melted.
Top bread with tomatoes, season with salt and drizzle over the glaze.
Pour vinegar into a small, nonstick saucepan. Bring to a boil over medium heat while stirring occasionally until the glaze coats your spoon and thickens to a syrupy consistency.
Remote from the stove and allow to cool. Makes ½ cup of glaze.
