Ingredients
Half of a good-quality baguette1/4 cup extra-virgin olive oil, plus extra for dressing1 clove garlic, peeled and crushed1/2 cup balsamic vinegar2 cups cherry or grape tomatoes, halved on a slight diagonal1 cup small bocconcini, torn in pieces1/2 cup fresh basil leavesFreshly ground black pepper
Directions
1 Preheat the oven to 425F.
2 Cut the baguette into 1" cubes and transfer to a large bowl. Place the oil and garlic in a small dish; let stand for a minute, then drizzle over the bread cubes and toss to coat.
3 Spread the bread cubes in a single layer on a rimmed baking sheet and bake until pale golden and toasted, about 10 minutes.
4 Meanwhile, simmer the balsamic vinegar in a small saucepan over medium heat until reduced by half; it should have the consistency of a thin syrup. Set aside to cool.
5 Arrange the toasted bread, tomatoes and bocconcini on a platter or divide among individual plates. Top with the fresh basil leaves, left whole, torn or thinly sliced. Drizzle with the oil and the balsamic reduction, sprinkle with pepper and serve immediately.
Read more in Food & Entertaining and Recipes
http://www.styleathome.com/food-and-entertaining/recipes/recipe-panzanella-caprese/a/60868