Margherita Bread Recipe
TOASTED GARLIC BREAD, FRESH MOZZ, TOMATO, PARMESAN, BASIL, EVOO
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Ingredients
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Bread & Base
Toppings
Finishing
Method
Prepare Bread & Garlic Oil
- 1
preheat and slice
Preheat oven to 425°F (220°C). Slice the loaf horizontally into two even large slabs (or into 1-inch thick long slices if you prefer individual pieces). Arrange cut side up on a baking sheet lined with foil or parchment.
- 2
make garlic oil
In a small microwave-safe bowl or saucepan, combine 3 tbs EVOO, 2 tbs unsalted butter, and the minced garlic. Warm gently (microwave ~20–30 seconds or stovetop over low heat) until butter melts and garlic becomes fragrant. Do not brown the garlic. Stir in 1/2 tsp fine sea salt and 1/4 tsp black pepper.
- 3
- 4
toast
Place the baking sheet in the preheated oven and toast the bread for 8–10 minutes, until the edges are golden and the crumb is set but not fully browned. (If you prefer crispier base, bake 10–12 minutes.)
Assemble Toppings
- 5
prepare cheeses and tomatoes
While the bread toasts, slice or tear the fresh mozzarella into bite-sized pieces and thinly slice the tomatoes. Pat tomato slices dry on paper towels to prevent soggy bread.
- 6
top bread
Remove the bread from the oven. Evenly distribute the mozzarella pieces across the toasted cut surfaces. Arrange tomato slices over and between the cheese so coverage is balanced. Sprinkle 1/4 cup grated parmesan evenly over the top. If using red pepper flakes, scatter 1/4 tsp now.
- 7
broil to melt
Switch the oven to broil (high). Return the topped bread to the oven on the upper rack and broil 2–4 minutes, watching closely, until the mozzarella softens and begins to bubble and very lightly brown at the edges. Remove when cheese is melted and tomatoes are warmed but not collapsed.
Finish & Serve
- 8
final touches
Drizzle the reserved garlic oil or 1 tsp fresh EVOO lightly over the hot bread. Scatter torn fresh basil leaves evenly across the surface and sprinkle 1/4 tsp coarse sea salt or flaky salt to taste. If desired, finish with a small drizzle (1 tsp) of balsamic glaze over the tomatoes for brightness.
- 9
slice and serve
Using a serrated knife, cut the Margherita Bread into individual servings (6–8 pieces depending on loaf size). Serve immediately while cheese is warm and bread is crisp at the edges.