Prep time: 10 minutes
Cook time: 20 minutes
Yields: 1 serving
Difficulty Level: Intermediate

Ingredients:

• 2 tsp extra virgin olive oil
• 32 heirloom red & yellow mixed grape tomatoes, halved lengthwise
• 4 tbsp unsalted butter, softened
• crushed red pepper flakes, to taste
• 1 clove garlic, halved
• 8 slices ciabatta or crusty bread
• 8, 1/8-inch thick slices Wisconsin fresh Mozzarella Cheese
• 2/3 cup Odyssey Feta Cheese, crumbled
• 1 small red onion, thinly sliced
• 12 large basil leaves, roughly torn and a few sprigs for garnish
• 3 tbsp balsamic glaze

Directions:

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add tomatoes, cut-side-down. Cook until starting to brown. Turn; cook until caramelized.
3. Combine butter and red pepper flakes. Rub 1 side of each bread slice with cut side of garlic. Spread same side with butter mixture.
4. Place 4 slices, buttered-side-down, in skillet over medium heat. Top each with 1 slice Mozzarella, tomatoes, Feta, onions, and basil; drizzle with balsamic glaze. Top with another Mozzarella slice and bread slice, buttered-side-up. Grill, turning once until bread is golden brown and cheese is melted. Garnish with basil sprigs, if desired.

Photo, copy and recipe copyright Dairy Farmers of Wisconsin.