The Adriatic

Enjoy sun-soaked caramelized tomatoes, basil, melted Wisconsin Fresh Mozzarella and Feta Cheeses all topped with a sweet balsamic glaze and a hint of spiciness. It’s truly a sea of flavor. Yields 1 serving

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


  • 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


  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.

Print Friendly, PDF & Email