Description
A warm, cheesy dip inspired by classic Caprese salad, perfect for gatherings and snacks.
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- 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 your oven to 400°F and place your oven rack in the center.
- In a 2-quart baking dish, add 1 cup of whole cherry tomatoes and drizzle with olive oil.
- Top the tomatoes with pesto, minced garlic, and a pinch of salt and pepper. Toss gently to coat the tomatoes.
- Roast the tomatoes in the oven for about 15 minutes.
- While the tomatoes are roasting, combine sour cream and fresh basil in a separate bowl.
- Add mozzarella, provolone, and parmesan to the sour cream mixture and stir to combine.
- Once the tomatoes are done roasting, gently add the cheese mixture on top and toss to combine.
- Cut the remaining cup of cherry tomatoes in half and layer them on top of the cheese mixture.
- Bake everything for another 20 minutes, until the cheese is melted and the top is golden.
- Sprinkle fresh basil on top before serving and enjoy with your favorite crusty bread, chips, or crackers.
Notes
For an extra flavor boost, add red pepper flakes or drizzle with balsamic reduction. Different cheeses can also be used for unique twists.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg