Description
A warm, shareable dip featuring roasted tomatoes, garlic, and molten cheeses that embodies summer flavors.
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 the oven to 400°F and arrange the rack in the middle position.
- Toss half the cherry tomatoes with olive oil, pesto, garlic, salt, and pepper; roast for 15 minutes until they soften.
- Mix sour cream and basil, then fold in the cheeses until combined but still chunky.
- Combine roasted tomatoes with cheese mixture, top with fresh halved tomatoes, and return to oven for 20 minutes until bubbling and golden.
- Let cool for 3–5 minutes, finish with fresh basil, and serve warm.
Notes
Add fresh basil right before serving to maintain its bright flavor.
- 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: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg