Caprese Bread Recipe

Ben Carraoli

A warm, cheesy, and flavor-filled bread that brings the Italian Caprese salad into a golden loaf. This recipe combines crusty ciabatta or sourdough bread with juicy tomatoes, fresh basil, and gooey mozzarella. It’s quick, simple, and makes a perfect appetizer or side dish. Whether served open-faced or stuffed, this bread bursts with Mediterranean flavors in every bite.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Breakfast

Calories: 280

Ingredients Method

Ingredients

1 rustic ciabatta or sourdough loaf – crusty bread works best for structure and holds fillings without getting soggy.
1½ cups shredded fresh mozzarella – fresh mozzarella melts smoothly and gives a creamy gooey texture. Avoid pre-shredded packaged cheese for best results.
2 medium ripe tomatoes thinly sliced or ½ cup sun-dried tomatoes – fresh tomatoes bring juiciness, while sun-dried ones add a sweet, tangy depth.
½ cup fresh basil leaves – adds a bright and aromatic punch. Always use fresh leaves not dried.
2 tablespoons olive oil – helps crisp the bread and enhances flavor. Extra-virgin olive oil is best.
1 garlic clove minced (optional) – for a deeper savory kick.
Salt and pepper to taste – balances the flavors.
Balsamic glaze optional – gives a tangy sweetness at the end.

Method

Start by preheating your oven to 375°F (190°C). Take your ciabatta or sourdough loaf and slice it in half lengthwise. If you’re using dough instead of pre-baked bread, shape it and let it rise before baking. Using a brush, drizzle olive oil over the cut sides and spread garlic for extra flavor.
Arrange thin slices of tomatoes or sun-dried tomatoes evenly on the bread. Sprinkle the shredded fresh mozzarella generously, making sure it covers the surface. Add fresh basil leaves in between for bursts of flavor. This layering ensures that every bite has a perfect balance of cheese, tomato, and basil.
Sprinkle with salt and freshly ground pepper. If you like extra flavor, add herbs like oregano or chili flakes. Place the bread on a lined baking tray and bake for 15–20 minutes. The cheese should melt into a golden, bubbly layer while the bread turns slightly crispy.
Once baked, let the bread cool for a few minutes before serving. Drizzle balsamic glaze on top for a sweet-tangy finish. Slice into portions and serve warm. It’s perfect on its own or paired with a fresh salad.