Caprese Dip
August is the time of year when your garden is overflowing with tomatoes! My basil has been beautiful all year too. This dip is the perfect use for both. Try it not only with crusty bread chunks or crackers, it’s great stirred into pasta too. Enjoy!
INGREDIENTS
- Roughly 24 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
- ¼ cup freshly grated parmesan cheese
- crusty bread, crackers, or tortilla chips for serving
INSTRUCTIONS
Preheat oven to 400°F.
Add half the cherry tomatoes whole 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.
In a separate bowl, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
When the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining tomatoes in half and arrange them on top of the cheese.
Bake for another 20 minutes, until the cheese is melted, top is slightly golden, and edges are bubbling. Top with fresh basil just before serving (not sooner). Serve with your favorite bread, chips, or crackers.
