Grilled Caprese Bread Bowl

Ingredients:

• 1 round loaf of bread weighing 700 g.
• 1 tbsp tomato paste
• 1 clove garlic, finely grated
• A pinch of red pepper flakes
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 450 g fresh mozzarella, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup torn basil leaves
• Aged balsamic vinegar, for serving
• Sea salt flakes, for serving

Preparation:

1. Preheat grill to indirect heat.
2. To make the bread bowl, trim the top quarter of the loaf with a serrated knife and set aside. Remove the crumb, leaving a 2.5 cm (1 inch) crust along the sides and bottom. Set the crumb and bread bowl aside.
3. In a small bowl, combine the tomato paste, garlic, 0.5 teaspoon coarse salt, a few grinds of black pepper, and red pepper flakes. Stir in the olive oil until smooth. Using a pastry brush, coat the entire inside of the bread bowl and its lid with the mixture. Fill with cheese and cover with the lid.
4. Grill the bread bowl until the cheese is completely melted, about 30 minutes. About 5 minutes before the end of the grilling process, grill the remaining bread crumbs until golden brown.
5. Transfer everything to a serving platter and remove the bread bowl lid. Arrange the tomatoes and basil on top of the cheese. Drizzle with olive oil and a little balsamic vinegar, and sprinkle with salt.