Caprese Brioche
Ingredients
- 4 mini brioche Just use slices or slice up buns as alternative
- ½ Jar P & M garlic and herb butter
- 4 Tomatoes
- 2 balls Fresh mozzarella
- Fresh basil
- Man grind & Pepper
- 2 Tbl P & M Aioli
- 1 Tbl Basil pesto
Instructions
- Half the brioche lengthways, and brush with garlic and herb butter. I chargrilled mine until toasty both sides, on my KitCo grill pan. Let the butter melt and soak in.
- Mix the aioli and pesto together, and spread the bases on the toasted brioche.
- Slice the tomatoes and mozzarella thinly, and layer across each brioche. I used the fresh basil along the bottom, so it provided a barrier from the wet tomatoes making the bread soggy. Each Slice got three slices of tomato, mozzarella and basil, layered on an angle.
- Season each piece with man grind and pepper & Serve.