Description
2 cups cherry tomatoes, halved
1 tbsp olive oil
2 cloves garlic, minced
Salt and black pepper, to taste
8 oz fresh mozzarella, torn into pieces
4 oz cream cheese, softened
½ cup grated Parmesan cheese
¼ tsp red pepper flakes (optional)
¼ cup fresh basil, chopped
Balsamic glaze, for drizzling
Toasted baguette slices or crackers, for serving
Directions:
Preheat oven to 375°F (190°C) and grease a small baking dish.
In a bowl, toss the cherry tomatoes with olive oil, minced garlic, salt, and black pepper. Transfer to the baking dish.
In a separate bowl, mix the softened cream cheese and grated Parmesan cheese. Spread evenly over the tomatoes.
Top with torn mozzarella pieces and red pepper flakes (if using).
Bake for 20-25 minutes until the cheese is bubbly and golden.
Remove from the oven and let cool slightly. Sprinkle with fresh basil and drizzle with balsamic glaze.
Serve warm with toasted baguette slices or crackers. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect baked tomato and cheese dip every time.
- Prep & Preheat: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (an 8×8 inch dish works well) with olive oil or non-stick spray.
- Season the Tomatoes: In a medium bowl, combine the halved cherry tomatoes, 1 tablespoon of olive oil, minced garlic, salt, and black pepper. Toss gently until the tomatoes are evenly coated.
- Create the Base Layer: Transfer the seasoned tomato mixture to the greased baking dish, spreading them into a single, even layer.
- Make the Creamy Layer: In the same bowl (no need to wash it), combine the softened cream cheese and grated Parmesan. Mix vigorously until fully combined and smooth. Using a spoon or spatula, carefully dollop and then spread this mixture evenly over the tomatoes.
- Add the Final Cheese: Scatter the torn pieces of fresh mozzarella over the cream cheese layer. For a hint of heat, evenly sprinkle the red pepper flakes on top.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. The dip is ready when the edges are bubbly and the top is spotted with golden brown.
- Garnish & Serve: Remove the dip from the oven and let it cool for 5-7 minutes. This allows it to set slightly. Top with chopped fresh basil and a generous drizzle of balsamic glaze just before serving.
Serving Suggestions
While toasted baguette slices are classic, this versatile dip pairs wonderfully with:
- Pita chips or sturdy crackers like crostini.
- Fresh vegetable crudités such as bell pepper strips, cucumber rounds, or carrot sticks.
- As a decadent topping for grilled chicken or fish.
- Spooned over a bowl of pasta for a quick, creamy sauce.
How-to Summary
In summary, create this dip by layering seasoned tomatoes, a rich Parmesan-cream cheese blend, and fresh mozzarella. Bake until golden and bubbly, then finish with basil and balsamic glaze. Serve warm with your chosen dippers for a crowd-pleasing appetizer.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can assemble the dip (through step 5) up to a day in advance. Cover tightly and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
Can I use canned tomatoes?
It’s not recommended. Canned tomatoes release too much liquid. For a non-fresh option, use well-drained sun-dried tomatoes packed in oil, chopped.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm, or in the microwave in short bursts.
My cream cheese is cold. How do I soften it quickly?
Remove the foil wrapper and microwave the block on a plate for 15-20 seconds. Alternatively, let it sit in a sealed bag in warm water for 10 minutes.
Is there a substitute for fresh mozzarella?
You can use low-moisture mozzarella (shredded from a block), but the texture will be less creamy. Fresh is preferred for its melt and flavor.
Common Mistakes to Avoid
- Not Softening the Cream Cheese: This will result in a lumpy, difficult-to-spread layer.
- Overcrowding the Dish: Use a dish where the tomatoes fit in mostly a single layer to prevent excess wateriness.
- Skipping the Cooling Time: Serving immediately from the oven makes the dip too runny. Letting it rest for 5-7 minutes is crucial.
- Using Pre-Shredded Parmesan: These contain anti-caking agents that prevent smooth melting. Always grate your own Parmesan cheese.
Conclusion
This Baked Tomato and Three-Cheese Dip is the ultimate combination of simplicity and impressive flavor. With its layers of juicy tomatoes, rich and creamy cheeses, and fresh garnishes, it’s guaranteed to be the star of any gathering. By following the step-by-step guide and avoiding common pitfalls, you can effortlessly create a warm, comforting, and delicious appetizer that your guests will love.