Garlicky Caprese Rolls

Making these Garlicky Caprese rolls I remembered my years teaching as a speech correctionist. I loved most part of  it, but I do also remember the odd mornings and the garlic breath on some of my learners. Oh my gosh, there is nothing worse than a day-old garlic breath.  YOU try and correct a child’s lisp when he had garlic bread, or even worse garlic polony for supper. I shudder just thinking about it….
Yet some recipes will just not be the same without this pungent herb. Who can resist lamb chops grilled to perfection with garlic and rosemary , a winter-warming roasted garlic, butternut and corn risotto or Anel’s Pasta sauce that asks for a whopping 8 cloves of garlic……. all so unforgettably delicious…
I love using garlic and when we make garlic rolls, we have a general rule in the house, everyone MUST eat some, otherwise someone will always be offended!
Anyway offended or not, I got my idea for these very simple Garlicky Caprese rolls from the classic Caprese Salad and it is lovely to serve with a hearty soup or as side dish at your next braai.
Make as many as you wish, by just increasing  the ingredients. I will give the basic idea…

 

Garlicky Caprese Rolls
makes 6

Ingredients
6 Italian or ciabatta style bread rolls
2 – 3 ripe tomatoes – sliced
12 slices good quality Mozzarella
fresh basil

For the basil butter
200 g butter – softened, but not melted
2-3 large cloves of garlic – chopped very finely
a little salt
about 4 basil leaves – torn into little pieces

Method
Mix all the ingredients for the basil butter into a smooth paste. To assemble the rolls, make 2 incisions  on the top of each roll( see photo), but do not cut through the roll. Spread the basil butter into each incision. Now place a slice of cheese and a slice of tomato in each incision. Wrap each roll in tin foil and bake in a pre-heated (180C) oven or on the open fire for about 5-10 minutes. Serve immediately.