Description
A warm and creamy dip that celebrates the flavors of classic Caprese salad with roasted tomatoes, melted cheeses, and fresh basil.
Ingredients
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons basil pesto (homemade or store-bought)
- 5 cloves garlic (minced)
- Kosher salt and black pepper to taste
- 1 cup sour cream
- 1/2 cup fresh chopped basil
- 8 ounces low-moisture mozzarella cheese (cut into chunks)
- 8 ounces shredded provolone cheese
- 1/4 cup freshly grated parmesan cheese
- Crusty bread, crackers, or tortilla chips for serving
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- Add 1 cup of whole cherry tomatoes to a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, and salt and pepper to taste. Toss to coat the tomatoes evenly.
- Bake for 15 minutes, allowing the tomatoes to roast and soften.
- In a separate bowl, mix together the sour cream and fresh chopped basil. Stir in the mozzarella, provolone, and parmesan cheeses.
- Once the tomatoes are done roasting, incorporate the cheese mixture with the roasted tomatoes, tossing to combine thoroughly. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese mixture.
- Bake for an additional 20 minutes until the cheese melts, the top turns golden, and the edges bubble.
- Just before serving, top with fresh basil. Serve warm with crusty bread, chips, or crackers.
Notes
Experiment with different cheese ratios or add red pepper flakes for a bit of heat.
