Caprese Dip Fresh Tomatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups cherry tomatoes
02 -
1 tablespoon olive oil
03 -
2 tablespoons basil pesto (homemade or store-bought)
04 -
5 cloves garlic, minced
05 -
Kosher salt and black pepper to taste
→ Cheese Mixture
06 -
1 cup sour cream
07 -
1/2 cup fresh chopped basil
08 -
8 ounces fresh mozzarella, cut into chunks
09 -
8 ounces shredded provolone cheese
10 -
1/4 cup freshly grated parmesan cheese
→ Serving Suggestions
11 -
Crusty bread, crackers, or tortilla chips for serving
# Instructions:
01 -
Preheat the oven to 400°F and adjust the oven rack to the middle position. Add 1 cup of whole cherry tomatoes to the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, and top with pesto, minced garlic, red pepper flakes, and salt and pepper to taste. Toss to coat the tomatoes. Bake for 15 minutes.
02 -
While the tomatoes are roasting, stir together the sour cream and chopped basil in a large bowl. Add the fresh mozzarella, shredded provolone, and freshly grated parmesan cheese to the mixture and combine well.
03 -
Once the tomatoes are roasted, add the cheese mixture to the baking dish. Toss to combine with the tomatoes. Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
04 -
Return the dish to the oven and bake for another 20 minutes, until the cheese is melted, the top is slightly golden, and the edges are bubbling. Top with fresh basil just before serving. Serve immediately with your favorite bread, chips, or crackers.
# Notes:
01 -
Do not top with fresh basil until serving to maintain its flavor and texture.
02 -
Nutrition information excludes bread or crackers.