Blistered Tomato Caprese on Grilled Garlic Bread

Blistered Tomato Caprese on Grilled Garlic Bread
Staff Writer
Patricia Stagich

Blistered, warm, juicy tomatoes add another dimension to this grilled garlic bread bruschetta.

8
Servings
339
Calories Per Serving
Deliver Ingredients

Ingredients

For the garlic butter

  • 5 cloves garlic, grated
  • 8 Tablespoons unsalted butter, softened
  • 1/2 Teaspoon each salt and black pepper

For the basil pesto

  • 1 Cup loosely packed fresh Italian parsley
  • 4 cloves garlic, peeled
  • 2 Cups chopped walnuts
  • 1 Teaspoon kosher salt
  • 1/2 Cup extra-virgin olive oil

For the grilled garlic bread

  • 2 Cups grape or cherry tomatoes
  • 1 loaf Italian bread, cut into 1-inch thick slices
  • Garlic butter, as needed
  • Basil pesto, as needed
  • 8 Ounces fresh mozzarella, cut into 1/4-inch thick slices

Directions

For the garlic butter

Combine all of the ingredients together and refrigerate until ready to use. 

For the basil pesto

Add the basil, parsley, garlic, walnuts, and salt to the bowl of a food processor. Pulse several times to chop everything together coarsely, then, with the machine running, pour in the ½ cup of olive oil in a slow steady, stream.  

To store and use the pesto later, scrape the pesto from the food processor into a small jar or container. Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration. Refrigerate for a week, or freeze for several months. Warm to room temperature before using.

For the grilled garlic bread

Heat grill to medium high heat, about 350 degrees. Thread the grape or cherry tomatoes onto a bamboo skewer and grill, turning frequently, until they are blistered and warmed through. Spread the garlic butter on each of the bread slices and grill until toasted and lightly charred. Spread each piece of grilled bread with 1 teaspoon of the basil pesto. Add 1 slice of mozarella to the bread and top with the warmed tomato. Garnish with additionla pesto, if desired. 

 

Nutritional Facts

Total Fat
19g
27%
Sugar
11g
12%
Saturated Fat
13g
54%
Cholesterol
38mg
13%
Carbohydrate, by difference
24g
18%
Protein
17g
37%
Vitamin A, RAE
5µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
33mg
3%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
5µg
0%
Folate, total
24µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
23mg
7%
Niacin
3mg
21%
Phosphorus, P
112mg
16%
Selenium, Se
10µg
18%
Sodium, Na
950mg
63%
Water
117g
4%
Zinc, Zn
3mg
38%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.