Ingredients
1 large boule
3 c. shredded mozzarella
2 small ripe tomatoes, seeded and chopped
1/4 c. fresh basil leaves, roughly torn
Kosher salt
Freshly ground black pepper
4 tbsp. melted butter
2 cloves garlic, minced
1 tsp. Italian seasoning
1/4 c. balsamic vinegar glaze
Preparation
Step 1Preheat oven to 350º and line a large baking sheet with parchment paper. Using a serrated knife, score the boule in a crosshatch pattern about every inch, making sure to not slice all the way through the bottom. Step 2In a medium bowl, combine mozzarella, tomatoes, and basil. Season with salt and pepper and set aside.Step 3In a small bowl, combine butter with garlic and Italian seasoning. Brush boule with garlic butter, making sure to get inside the crosshatches.Step 4Stuff each crosshatch with the cheese-and-tomato mixture and wrap bread in foil. Bake until cheese is melty and bread is warm and toasty, about 25 minutes. Step 5Transfer to a plate, drizzle with balsamic vinegar glaze, and serve warm.
