Cheesy Tomato Dip is packed with flavor from the fresh tomato, basil and garlic. Try left over dip the next day as a spread on a toasted bagel.
Cheesy Tomato Dip
(Adapted from recipe courtesy of 12Tomatoes.com, 2015)
Makes 2 large appetizer dishes
2 French baguettes, sliced on the diagonal
2 pints cherry tomatoes, halved
1 1/4 cups grated mozzarella cheese
3/4 cup grated parmesan cheese
1/3 cup fresh basil leaves, coarsely chopped
2 8-oz. packages reduced fat cream cheese, room temperature
5 garlic cloves, crushed
2 Tbsp extra-virgin olive oil
1/2 tsp dried oregano
Freshly ground black pepper
Preheat oven to 375F.
Make crostini: Place slices on a foil-lined, rimmed baking sheet. Spray both sides of the bread slices with cooking spray. Bake for 6 minutes. Turn the slices over and bake for another 6 minutes. Remove from the oven and raise the oven temperature to 425F.
Combine the tomatoes, garlic, oil, oregano, salt and pepper in a large bowl and toss to coat. Transfer the tomato mixture to a foil-lined, rimmed baking sheet and place in oven. Bake for 15 minutes, tossing halfway through. Remove and allow to cool for 5-10 minutes.
In a food processor, mix the cream cheese, mozzarella, parmesan, and basil and pulse to combine. Add the tomato mixture and pulse for 30-45 seconds, or until smooth. Pour the mixture into two separate bowls. Bake for 15-20 minutes, or until bubbly and beginning to brown on top.
Serve the dip hot with the crostini.