Reviewed: Nov. 13, 2011

Really good! I will admit I just put minced garlic and live oil on the stove for the first part of the recipe and then followed the rest. HIGHLY RECOMMENDED and extra bonus that it is vegetarian.

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Reviewer:

Boothc

Home Town: Seattle, Washington, USA

Reviewed: Sep. 18, 2011

A wonderful end-of-summer combination of ingredients and textures. The best tomatoes of the year and (in our version) freshly-made basil pesto. Toasted ciabatta really is the perfect choice for bread--nicely "bulky" but not heavy. The family felt balsamic vinegar was critical to the dish. This may have been especially true because rosemary didn't sound quite right and I omitted it. Otherwise, made precisely as directed. A wonderful recipe.

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Reviewer:

P. M. Weaver

Reviewed: Sep. 12, 2011

Mmmm. Melted cheese .. good. Crispy, crunchy bread .. good. Juicy summer tomatoes .. good. Sweet, mellow roasted garlic .. good. The occasional mouthful of piney rosemary .. not so good. The next time I make this, I'm probably going to roast sprigs of fresh rosemary along with the garlic -- perhaps a more subtle approach is better suited for such a pungent herb in such a tasty sandwich.

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Reviewer:

Nicolette

Reviewed: Jul. 29, 2011

Fabulous! If you love caprese salad, then you'll love this sandwich. I didn't bother roasting the garlic - a little too involved for lunch... I just added some minced garlic to butter with a splash of olive oil and spread that over the bread. I broiled that until nice and golden brown. I sliced the tomatoes and sprinkled a little kosher salt and cracked black pepper over top then drizzled with the balsamic vinegar. I then assembled the sandwich and didn't bother putting it back into the oven. I cut it into sections and it was oh so yummy!

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25 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 25, 2011

Yummy!! I didn't change anything at all. It was perfect. I love caprese salad but I wondered if the roasted garlic would be an issue. Well, it wasn't. The garlic MAKES this sandwich! I did add the balsamic as well. Will make again (and again, and again...)

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8 users found this review helpful

Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: May 17, 2011

I thought this was absolutely delicious! Oh man what the roasted garlic does for this sandwich is amazing!! Wouldn't change a thing!!

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6 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Apr. 24, 2011

This was super easy, and the garlic paste made me swoon. I used pesto instead of basil since I didn't have any basil. I thought the rosemary was a bit over powering for my tastes (I wanted to taste the garlic more than the rosemary), so I'll probably completely omit it.

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Reviewer:

Elizabethus

Reviewed: Sep. 6, 2010

This is a good sandwich. I don't always toast mine, sometimes I eat them fresh without being toasted. I use a garlic ciabatta bread from Trader Joes that already has chunks of fresh garlic in it. I also used some great colorful heirloom tomatos or romas and organic basil. I leave out the butter. This is a great, easy, and fresh lunch or dinner idea. I liek to make one and take it with me in a plastic sandwich container when I am running errands too.

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Reviewer:

MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Jul. 3, 2010

Pretty good. I don't have garlic I can roast, so I just spread minced garlic with the butter and then toasted. It worked fine, and I'm not of the opinion that garlic isn't good with this sandwich. Although I love basil and tomato and mozzarella, I'm not absolutely in love with this sandwich--not sure why, though. It did take less time to bake than stated, and I couldn't really taste the rosemary. I think fresh rosemary would be better. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Sep. 7, 2009

it is good, but I find using artisian bread sliced, put on a home grown tomato, fresh basil and lots of mozzarella cheese (or preferred cheese)and broil till melted is very good. Garlic is a little strong and takes away from natural tomato taste.

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26 users found this review helpful