Good Eating Monday: Caprese Garlic Bread

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This Pinterest recipe for Caprese Garlic Bread is what I'm going to try for lunch tomorrow!
However, I'll only be making for one. Just one slice of bread. Probably not in the oven. I personally would rather have the tomatoes heated with the cheese and I'm not going to do a reduction on the vinegar. I may just use a tiny drizzle straight.
***
I actually took this recipe to the next level when I tried it: I turned it into a Caprese Garlic Bread Bacon Sandwich!  
I mixed butter & minced garlic, slathered two slices of Artisan bread, layered on a slice of fresh mozzarella, a slice of tomato, 3 half-slices of cooked bacon, snipped fresh basil over the top, drizzled a teaspoon of Balsamic Vinegar over it, topped it with the other slice of bread and microwaved it for a minute to heat everything and melt the cheese.
Oh. My. Gosh. It was sooooo good!
  The Balsamic vinegar actually gives it a nice touch!

So, here's the original recipe for open-face Caprese Garlic Bread, but keep in mind it makes a great sandwich, too!

 Caprese Garlic Bread
Ingredients
1 loaf Ciabatta bread, horizontally cut in half
4 Tablespoons salted butter, softened
3 cloves of garlic, minced
12 oz fresh Mozzarella Cheese, sliced
1/2 cup Balsamic Vinegar
1 medium Tomatoes, sliced
1/3 cup chopped fresh Basil (or a tablespoon of dried)
Salt & Pepper to taste

Directions:
1)  Preheat oven to 400 degrees F. Place both sides of bread on a large baking sheet sprayed with oil spray with cut side up.

2) In a small bowl combine butter & garlic and spread evenly on bread halves. Place Mozzarella slices on top of bread, making sure cheese covers the bread completely. Bake for 12-15 minutes until cheese is melted.

3) While bread is in the oven make a Balsamic vinegar reduction in a saucepan by bringing vinegar to a boil, then reducing to simmer and stirring occasionally until vinegar is reduced by about half. This should only take about 5 - 7 minutes. Set aside.

4) Remove bread from oven. Top with tomato slices. Season with salt & pepper to taste. Sprinkle with fresh Basil & drizzle with Balsamic reduction.
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You can decide if you want to reduce the Balsamic Vinegar or just use it straight. The reduction just makes it thicker.
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Eat up, me hearties, yo-ho!

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