Gooey, hot, melted fresh mozzarella, fresh tomatoes, fresh basil and flavorful pesto come together to create this caprese dip that you will NOT be able to put down.
Servings: 6 servings
- 2 cups halved cherry tomatoes
- ⅓ cup pesto
- 16 ounces 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
Calories: 289kcal | Carbohydrates: 4g | Protein: 17g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 995mg | Potassium: 165mg | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 11.3mg | Calcium: 409mg | Iron: 0.8mg