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
- ¼ cup freshly grated parmesan cheese
- Crusty bread, crackers, or tortilla chips for serving
Instructions
- Preheat your oven to 400°F and adjust the rack to the middle position.
- Arrange 1 cup of whole cherry tomatoes at the bottom of a 2-quart baking dish or cast iron skillet.
- Drizzle with olive oil, sprinkle on the pesto, minced garlic, and season with salt and pepper. Toss to coat the tomatoes evenly, and bake for about 15 minutes.
- While the tomatoes roast, whisk together the sour cream and chopped basil in a bowl. Incorporate the mozzarella, provolone, and parmesan until well combined.
- Once the tomatoes are beautifully roasted, fold in the cheese mixture, ensuring the tomatoes are well coated.
- Slice the remaining cup of tomatoes in half and arrange them on top of the cheese mixture.
- Return the dish to the oven and bake for an additional 20 minutes until the cheese is bubbling and lightly golden.
- Finish with a sprinkle of fresh basil just before serving.
Notes
For best results, use the freshest cherry tomatoes and consider roasting garlic along with the tomatoes to enhance flavor. Avoid overmixing the dip after adding the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg