Tomato And Mozzarella Recipe

Prepare oven and bread

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Slice the baguette in half lengthwise (or into 8–10 diagonal slices about 1 to 1 1/2 inches thick if you prefer individual pieces). Place cut side up on the prepared baking sheet.

Make garlic butter

In a small bowl, combine the softened butter, minced garlic, finely chopped parsley, and olive oil. Mix thoroughly until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of black pepper. Taste and adjust garlic or salt as desired.

Spread and toast

Spread the garlic butter evenly over the cut surfaces of the bread. Place the bread in the preheated oven and bake 8–10 minutes, or until the edges are golden and butter is melted and bubbly. For extra color, switch to broil on high for 1–2 minutes—watch closely to avoid burning.

Assemble tomato and mozzarella topping

While the garlic bread toasts, arrange tomato slices on a cutting board and pat dry with paper towels to remove excess moisture. Season the tomato slices with the remaining 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Tear or slice the mozzarella into pieces about 1/4–1/2 inch thick.

Top the garlic bread

Remove the toasted garlic bread from the oven. If you used a whole long half, cut into serving pieces now. Evenly distribute the seasoned tomato slices atop the warm garlic bread, followed by the fresh mozzarella pieces. Return to the oven for 3–5 minutes, just until the mozzarella softens and warms but does not fully melt into a puddle.

Finish and serve

Remove the breads from the oven. Scatter fresh basil leaves over the top (torn if large). Drizzle with 2 tablespoons balsamic glaze and sprinkle with remaining black pepper and optional crushed red pepper flakes if using. Let rest 1–2 minutes, then slice (if not already) and serve warm.

Notes and tips

To prevent soggy bread, pat tomatoes dry and do not overload slices. Use a thicker, low-moisture mozzarella if you want less liquid. Balsamic glaze can be replaced with a quick reduction of 1/4 cup balsamic vinegar simmered until syrupy. Makes a great appetizer or side for 4–6 people.