pull-apart peach caprese garlic bread
Gooey, cheesy, buttery garlic bread served with fresh peaches and a delightful, herby cherry tomato vinaigrette. So much summer in one loaf!
Ingredients
- 1 French or sourdough baguette
- 4 tbsp butter, softened
- 4 cloves garlic, minced
- 8 oz fresh mozzarella
- 2 peaches, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp peach preserves (or honey)
- 1 tbsp fresh oregano, chopped
- 2 tsp fresh mint
Instructions
- Preheat oven to 400 degrees.
- Slice the baguette into 1 inch slices, being careful not to cut all the way through the bread. Transfer to a large baking sheet lined with foil.
- In a small bowl, mash together the softened butter and 3 cloves of the garlic. Dust with a pinch of kosher salt and pepper. Spoon the garlic butter evenly between each slice of bread.
- Slice the mozzarella ball and place a slab into each slice of bread. Wrap the loaf in foil and bake for 10 minutes, then uncover and bake 5-8 minutes longer until the cheese melts and the bread turns a bit more golden.
- In a bowl or jar, whisk or shake the olive oil with the white balsamic, peach jam/honey, the remaining garlic clove, oregano, mint, and a pinch of salt and pepper. Taste and adjust seasonings as needed. Add the tomatoes to a bowl and toss with 2-3 tablespoons of the vinaigrette.
- Serve the garlic bread hot. Pull apart a slab and top with 1-2 peach slices, tomatoes, extra vinaigrette, and fresh basil.
Notes
*To reheat: Preheat oven to 350 degrees. Remove any basil or tomatoes from your bread (the peaches are okay!). Place directly on the wire rack and heat for 8-10 minutes until warmed to your liking.