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
  1. Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.
  2. 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.
  3. 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.
  4. Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more.
  5. Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.