Bacon and Balsamic Caprese Grillbread
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7 oz. Galbani® Fresh Mozzarella Medallions
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Ciabatta bread
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2 cloves garlic, cut in half
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3 Tbsp. balsamic vinaigrette, divided
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6 slices crispy cooked bacon, cut into pieces
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2 Tbsp. fresh basil leaves, chopped fine
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4 heirloom tomato, cut in 1/4 inch slices
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Kalamata olives
Preheat grill on high for 10 min.
Meanwhile, slice ciabatta lengthwise into two near-flat rectangles.
Rub inside of each piece with garlic, then brush with 2 tbs balsamic vinaigrette.
Reduce heat to medium; grill bread face down.
Remove bread once grill marks are well-defined and bread is toasted—about 5 minutes.
Layer ingredients as follows: grilled bread (face up), Galbani® Fresh Mozzarella, bacon, basil, and tomato. Reduce heat to low and return bread to grill (lid down) until cheese begins to melt—about 7 minutes.
Drizzle with remaining balsamic vinaigrette, sprinkle with pepper, and top with asiago and parsley.
Slice and serve immediately.
-
7 oz. Galbani® Fresh Mozzarella Medallions
-
Ciabatta bread
-
2 cloves garlic, cut in half
-
3 Tbsp. balsamic vinaigrette, divided
-
6 slices crispy cooked bacon, cut into pieces
-
2 Tbsp. fresh basil leaves, chopped fine
-
4 heirloom tomato, cut in 1/4 inch slices
-
Kalamata olives
Preheat grill on high for 10 min.
Meanwhile, slice ciabatta lengthwise into two near-flat rectangles.
Rub inside of each piece with garlic, then brush with 2 tbs balsamic vinaigrette.
Reduce heat to medium; grill bread face down.
Remove bread once grill marks are well-defined and bread is toasted—about 5 minutes.
Layer ingredients as follows: grilled bread (face up), Galbani® Fresh Mozzarella, bacon, basil, and tomato. Reduce heat to low and return bread to grill (lid down) until cheese begins to melt—about 7 minutes.
Drizzle with remaining balsamic vinaigrette, sprinkle with pepper, and top with asiago and parsley.
Slice and serve immediately.