There’s something about the first long weekend of the season that makes everything taste better – the sunshine, the grill, the excuse to eat outside even if you’re wearing a hoodie. And if you want a show‑stopping, crowd‑pleasing, “wait, you made THAT?” moment this Victoria Day, this BBQ’d Caprese Sourdough Bowl is it.

It’s melty. It’s toasty. It’s smoky. It’s basically summer in bread form.

And the best part? It looks fancy but it’s wildly easy.

Ingredients

• One 1½‑lb round loaf of crusty bread
• 1 tablespoon tomato paste
• 1 clove garlic, finely grated
• Pinch of crushed red pepper flakes
• Kosher salt & freshly ground black pepper
• ¼ cup extra‑virgin olive oil, plus more for drizzling
• 1 pound fresh mozzarella, cubed
• 2 cups cherry tomatoes, halved
• ¼ cup basil leaves, torn
• Aged balsamic vinegar, for finishing
• Flaky sea salt (like Maldon), for serving
• Balsamic glaze (make your own or you can buy it already made)

How to Make Your Caprese Bread Bowl

1. Prep the grill

Set your BBQ for medium, indirect heat — you want the bread to melt slowly, not scorch.

2. Turn your loaf into a bowl

Slice off the top quarter of the bread and set it aside. Use a serrated knife to cut a circle inside the loaf, leaving about a 1‑inch border. Pull out the soft bread with your hands, keeping about an inch at the bottom so the cheese doesn’t escape.

Save the bread chunks – they become bonus dippers.

3. Mix the flavour bomb

In a small bowl, whisk together:

• tomato paste
• garlic
• salt
• pepper
• red pepper flakes
• olive oil

Brush this mixture all over the inside of the bread bowl and the underside of the bread lid.

OPTION 2: Take your favorite pesto and brush it inside the bowl instead

4. Fill it up

Pack the hollowed loaf with the cubed mozzarella. Put the top back on like a little bread hat.

5. Grill it

Place the stuffed loaf on the grill over indirect heat. Close the lid and let it go for about 30 minutes, until the cheese is fully melted and the bread is crisp and smoky.

During the last 5 minutes, toss the reserved bread pieces on the grill to toast.

6. Finish with the caprese magic

Move everything to a platter. Take off the bread lid and top the molten cheese with:

• cherry tomatoes
• basil
• a drizzle of olive oil
• a splash of aged balsamic or balsamic glaze (my fave!)
• a sprinkle of flaky sea salt

Serve immediately – it’s gooey, messy, and absolutely perfect.

TIPS: For extra flavour you can roast your cherry tomatoes first…just toss with some olive oil and crushed garlic and place on a sheet pan for 20-25 min at 400 degrees.

Why This Is a Long‑Weekend Winner

• It feeds a crowd without effort
• It’s vegetarian but still feels indulgent
• It’s a fun twist on caprese salad
• It turns your BBQ into a giant cheese‑melting machine
• It looks like something you’d order at a patio restaurant