Description
A delightful twist on the classic Caprese salad, combining cherry tomatoes, creamy cheeses, and fresh basil into a rich and flavorful dip.
Ingredients
Scale
- 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 your oven to 400°F and adjust the oven rack to the middle position.
- Add 1 cup of whole cherry tomatoes to a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, top with pesto, minced garlic, and salt and pepper to taste. Toss to coat the tomatoes.
- Bake for 15 minutes.
- While the tomatoes are roasting, mix together the sour cream and basil in a bowl. Add the fresh mozzarella, provolone, and parmesan cheeses.
- When the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese mixture.
- Bake for another 20 minutes, until the cheese is melted and the top is slightly golden.
- Top with fresh basil just before serving. Serve with your favorite bread, chips, or crackers.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg