Description
A warm and gooey twist on the classic Caprese salad, perfect for sharing at parties or cozy nights in.
Ingredients
- 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 oven to 400°F and adjust the oven rack to the middle position.
- Add 1 cup of whole cherry tomatoes to a baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, and season with salt and black pepper. Toss to coat the tomatoes. Bake for 15 minutes.
- While the tomatoes are roasting, mix sour cream and fresh basil in a bowl. Add the mozzarella, provolone, and parmesan cheeses.
- Once the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
- Bake for an additional 20 minutes, until the cheese is melted and golden. Top with fresh basil before serving.
Notes
Serve warm with bread, chips, or crackers. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian