Mozzarella Caprese Sliders Recipe
Make Mozzarella Caprese Sliders Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sliders
Balsamic Glaze & Oil
Optional finishing
Method
Balsamic Glaze & Oil
Make balsamic reduction
Pour 1 cup balsamic vinegar and 2 tablespoons brown sugar into a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until reduced by about half and syrupy, 12–15 minutes. Watch closely near the end so it doesn’t burn. Remove from heat and let cool — it will thicken further as it cools.
Prepare oil seasoning
While glaze cools, combine 2 tablespoons extra-virgin olive oil with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper in a small bowl; stir to dissolve salt. This seasoned oil will lightly dress the tomatoes and bread.
Sliders Assembly
Prep rolls
Preheat oven to 350°F (175°C). Arrange the bottom halves of the 12 rolls in a single layer on a baking sheet or in a small baking dish.
Dress tomatoes
Place the thin tomato slices in a shallow bowl and drizzle about half of the seasoned olive oil over them (approx. 1 tablespoon). Toss gently to coat so each slice is lightly seasoned.
Layer sliders
On each bottom roll, place 1 to 2 tomato slices (enough to cover), then top with a slice of fresh mozzarella (approximately 2/3 oz per slider). Tuck 1–2 fresh basil leaves on top of the cheese. If you prefer stronger basil flavor, tear the leaves.
Add glaze
Drizzle about 1 to 1 1/2 teaspoons of the cooled balsamic glaze over the cheese on each slider (reserve remaining glaze for serving). Be careful — glaze is concentrated and sweet; adjust to taste.
Top and toast (optional)
Brush the inside top halves of the rolls with the softened garlic butter (or melted butter), about 1/2 teaspoon each. Place tops on sliders, then transfer the baking sheet to the oven and warm for 6–8 minutes, until the cheese is just softened and the rolls are lightly toasty. Alternatively, broil 1–2 minutes watching closely to avoid burning.
Finish and serve
Remove sliders from oven. If desired, sprinkle tops with a pinch of flaky sea salt. Serve warm on a platter with remaining balsamic glaze on the side for extra drizzling.