1 loaf Italian bread, cut in half
8 tablespoons OLIVE & VINE Rich Roasted Garlic infused olive oil
24 ounces fresh Mozzarella cheese, sliced
4 medium tomatoes, sliced or equal amount of cherry tomatoes, halved
1/4 cup fresh basil, chopped
sea salt and freshly ground pepper, to taste
1 cup OLIVE & VINE Traditional Balsamic Condimento, for glaze
Preheat oven to 400F.
Place bread, cut side up, on a large baking pan. Drizzle each half equally with the olive oil. Top each half with Mozzarella cheese.
Bake for 10-12 minutes or until cheese is just melted.
While the bread is toasting, make the balsamic glaze. Pour vinegar into a small, nonstick saucepan. Bring to a boil over medium heat, then reduce to a simmer and stir occasionally until the vinegar thickens and reduces by about half. Remote from the stove and set aside.
Remove bread from oven and top each half with tomato slices, salt, pepper, and basil. Drizzle balsamic glaze over tops of bread. Cut into slices and serve immediately.