Created by:

Paul Fehling — Staten Island, NY

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.


Heat oil in large nonstick skillet over medium-high heat. Add tomatoes, cut-side-down. Cook until starting to brown. Turn; cook until caramelized. Combine butter and red pepper flakes. Rub 1 side of each bread slice with cut side of garlic. Spread same side with butter mixture. 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.


  • 2 teaspoons extra virgin olive oil
  • 32 heirloom red and yellow mixed grape tomatoes, halved lengthwise
  • 4 tablespoons (2 ounces) unsalted butter, softened
  • 1/4-1/2 teaspoon 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 (4 ounces) Wisconsin Feta cheese, crumbled
  • 1 small red onion, thinly sliced
  • 12 large basil leaves, roughly torn and a few sprigs for garnish
  • 3 tablespoons balsamic glaze
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