Caprese Salad is something I make all the time, I love it, my kids love it. We love it in just about any way shape and form. The salty fresh tomatoes, soft mozzarella, and chopped basil. These flavors equal perfection. We’ve recently been making melty caprese sammies. Now the sammies have evolved into this hot and melty caprese dip.
How to make caprese dip
The beautiful think about this dip (beside how killer good it is!) is that is only calls for a few ingredients. Each ingredient is so flavor packed that you don’t need much.
- fresh mozzarella ( I like to use the fresh mozzarella logs that are pre-sliced)
- fresh ripe cherry tomatoes
- fresh pesto and fresh basil if desired
Why Cast Iron? you can really use an 8×8 or another pan you have lying around. I highly recommend cast iron because it stays hot for a long time after you have pulled it out of the oven. You want the cheese to remain hot for as long as possible because that keeps it in its melty stringy state. Once the cheese cools it stiffens and hardens. It’s still just has delectable but a little harder to manage.
Now that you have your tomato base down, add sliced of fresh mozzarella in an even layer on top.
Bake in a hot oven for about 15-20 minutes and serve immediately!
The dippers you are seeing in the photos are Crunchmaster crackers. We love these crackers! We love the crispy nutty flavor and texture. They’re also gluten-free so I love serving them for crowds, and friends. They are extremely strong crackers and perfect for holding up lots of cheese and tomatoes! This post is sponsored by crunchmaster crackers, however all opinions are my own. I love these crackers!!
Crunchmaster also comes in several different flavors that pair nice with this dish- for instance their roasted garlic. Crunchmaster challenged us for the 2018 to become a master of something. I decided on making the Ultimate Recipemaster. I love recipe developing and I want to make the best recipes my family and friends will love!
A delicious crowd pleaser that's so easy to whip up
- 2 cups halved cherry tomatoes
- 1/3 cup pesto
- 16 oz sliced fresh mozzarella
- 1 tsp salt
- 5-10 basil leaves, chopped
In medium bowl mix together tomatoes, pesto and salt.
In 10 inch cast iron pan add tomatoes and pesto mixture. In a single layer, lay sliced mozzarella on top on tomatoes. Sprinkle with fresh mozzarella
- Bake at 425 for 15-20 minutes. Just until cheese is melted. Do not let cheese over-cook or it will harden too quickly.
Serve with crunchmaster crackers and baguettes