|Hot Caprese Dip with Roasted Cherry Tomatoes & Pesto Swirl|
For the Roasted Cherry Tomatoes:
2C Cherry Tomatoes, Cut in Half & Cleaned of Seeds/Juices
Salt & Pepper
For the Hot Caprese Dip:
16oz Fresh Mozzarella, Cut into Small Squares
Prepared Roasted Cherry Tomatoes
Salt & Pepper, To Taste
1. For the Roasted Tomatoes: Preheat the oven to 400 degrees. Prepared the cherry tomatoes by cutting them in half and removing the seeds, as well as any excess moisture. I did this by spooning out the insides, and then placing the tomatoes onto a paper towel to dry slightly. Next, toss the tomatoes lightly with olive oil, salt, and pepper. Spread them out in one even layer on a baking sheet. Roast the tomatoes for 25-30 minutes or until the tomatoes are soft and caramelized. Set them aside until ready to use.
2. Preheat the oven to 400 degrees. Place one-third of the mozzarella into a serving bowl, and then layer on top of it with a drizzle of pesto, roasted cherry tomatoes, fresh basil, salt, and pepper. Repeat this process until all of the ingredients have been used.
3. Bake the dip in the oven for 20 minutes, and then broil the dip for just a minute or two until the top is slightly golden and bubbly. Remove from the oven and drizzle the homemade pesto in a swirl over the top of the dip. Garnish with some fresh basil. Serve the dip with toasted bread rounds and a drizzle of balsamic reduction. Enjoy immediately with a big glass of wine.