Caprese Garlic Bread

1 loaf pugliese or ciabatta, halved lengthwise

1/2 c. (1 stick) butter, softened

2 cloves garlic, minced

1 tbsp. freshly chopped parsley

Kosher salt

Freshly ground black pepper

1/4 c.

balsamic vinegar

1 tbsp. honey

1 1/2 c. shredded mozzarella

2 large tomatoes, sliced

1 tbsp. Extra-virgin olive oil, for drizzling

2 tbsp. Thinly sliced fresh basil, for garnish

Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.
In a medium bowl, stir together butter, garlic, and parsley and season with salt and pepper. Spread on ciabatta halves and bake until golden, 15 to 20 minutes.
Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes (glaze should be thick enough to coat back of a spoon). Let cool.
Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more.
Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.