| Level: | Easy |
| Total: | 42 min |
| Prep: | 12 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Butter, for greasing baking sheet
- 5 vine-ripened tomatoes, cut into 1/2-inch thick slices
- 2 tablespoons balsamic vinegar
- 2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
- 2 cloves garlic, minced
- 1/2 packed cup chopped fresh basil leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 4 to 8 (1/2-inch thick) slices country white bread
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.
- Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 391 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 74 mg |
| Sodium | 691 mg |
Reviews
Literally one of my FAVORITE things to make! Ssooo delicious! Make sure you use fresh mozzarella! It’s not even close to the same without it!
Each bite was better than the last!!!! DELICIOUS at the very least….
OMG so delicious!! I used sourdough bread and it was just perfect! I didn’t think it was too juicy at all. Perfect amount of liquid to compliment the crispness of the sourdough. For the perfect bite you have to get all components on the fork and then rub it around in the sauce just long enough to get the flavor of the balsamic onto the bread but quickly enough to preserve the crunch. Can’t wait to make it again!
Love this dish!
I made this two nights ago. It was good, not great. I think that it was under seasoned so I will be sure to correct that next time. Also, I seeded my tomatoes, patted down tomatoes and cheese, drained half way through and STILL had a lot of liquid. Next time I will do as others suggested and cook down the balsamic vinegar to a glaze. And as another user said, I didn’t love the look of the bread placed on top. I’ll cube the bread in the future. A great base recipe, just needs a few tweaks.
Amazing, so good I couldn’t wait for the next bite. For all those griping because of how “juicy” it is, all I can say is you wouldn’t complain if someone brought you a juicy steak. My advice to everyone else, pour it into a bowl and drink it through a straw, it’s that good. Just make sure you’re hungry because you’re going to want more.
My friends and family here in Italy loved this but I think the next time I make it I will roast the tomatoes first in the same pan then carry on with the recipe. I seeded the tomatoes first but the dish was a little more juicy than I would like. All in all it was a hit. Grazie millie Giada
I agree, good flavor, however, it is a little too juicy, I am going to try balsamic glaze instead of balsamic vinegar, also Roma tomatoes would work to eliminate the extra juices.
Like all other reviews very soggy and I did towel dry the mozzarella I also took out some of the seeds with juice of the tomatoes don’t know why it was so soggy, flavor was good if you can scoop out the dish without the soggy stuff
simple, delicious and pretty on the eye! aka Giada style! thanks!