Baked Caprese Dip
Cheesy, creamy topped with summer sweet roasted tomatoes and fresh basil. It's a bite of summer in every delectable bite.
Equipment
- Cast iron pan
Ingredients
For the tomato marinade:
- 1 cup cherry tomatoes, cut in half
- 1 tbsp balsamic vinegar
- 1 tsp Kosher salt
- 1 tsp olive oil
For the cheese dip:
- 4 oz cream cheese, softened
- 3 cups Mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- ⅛ tsp crushed red pepper flakes
- salt & freshly cracked black pepper, to taste
- 1 clove garlic
- 1 tbsp olive oil
- ¼ cup white wine
For the topping:
- 4 oz fresh Mozzarella cheese, cut into thick slices
- 1 tsp balsamic vinegar
- 1 tbsp basil, roughly chopped
- ⅛ tsp red pepper flakes
Dippers:
- 1 baguette french bread, sliced
- Ritz crackers
Instructions
- Preheat oven to 400°F.
Marinate the tomaotes:
- Mix together marinade for tomatoes.
- Cut tomatoes in half and combine with marinade ingredients. Let tomatoes marinate for 20 minutes while you prepare the dip.
Make cheese dip:
- In a small bowl, mix together softened cream cheese, shredded mozzarella cheese, shredded parmesan cheese and red pepper flakes. Season with salt and pepper.
- Cut a garlic clove in half and rub the inside of a cast iron skillet with garlic.
- Add olive oil and white wine to the pan.
- Place cast iron skillet over medium high heat and bring the wine to a boil.
- Add the cheese mixture slowly a couple tablespoons at a time, stirring to melt it.
- Bake cheese mixture in the oven at 400° for 10 minutes.
- Remove from oven and stir to combine.
- Top the cheese mixture with slices of fresh Mozzarella cheese and the marinated tomato mixture.
- Return to oven and bake for another 10-15 minutes.
- Remove from the oven and drizzle with balsamic vinegar, chopped fresh basil and red pepper flakes.
- Serve with french bread baguette slices or crackers.