Made with tomatoes, balsamic vinegar, mozzarella cheese, fresh chopped garlic, fresh basil, salt & pepper, ciabatta bread, and drizzled with extra-virgin olive oil.
I absolutely LOVE this baked panzanella caprese. I just love the combination of tomatoes, mozzarella, basil, and a good vinegar. Oh, dear, just look at the CHEESE!
Anything with cheese is fine by me. I love buying a big fat mozzarella ball and cutting it into big chunks as I eat it along the way.
I used ciabatta bread for this recipe and sliced it to fit. This is SO simple to make and I make it every chance I get. It’s such a good snack food. I can eat at least half this pan straight up—which leaves little left for guests.
So, if you have nothing else to do today, you should definitely make this panzanella caprese and maybe find only one other person to share it with.
Take-Away Life Lesson: This is best eaten straight from the oven while it’s good, hot, and crispy. You could microwave leftovers the next day, but it’s just not the same.