Baked Cheesy Tomato Dip (Print Version)
Creamy Boursin and mascarpone baked with mozzarella, Parmesan, sweet cherry tomatoes, basil, and balsamic glaze.
# Ingredients:
For the cheese base
01 -
1 (5.2 oz / 150 g) package Garlic & Fine Herbs Boursin cheese, softened
02 -
8 oz (225 g) mascarpone cheese, softened
03 -
1 cup (115 g) shredded low-moisture mozzarella
04 -
1/4 cup (25 g) finely grated Parmesan
For the tomato topping
05 -
2 cups (300 g) cherry tomatoes, halved
06 -
4 garlic cloves, finely chopped
07 -
2 tablespoons extra virgin olive oil
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon dried oregano
10 -
1/4 teaspoon red pepper flakes, optional
11 -
1/2 teaspoon kosher salt
12 -
1/4 teaspoon freshly ground black pepper
To finish and serve
13 -
1/4 cup chopped fresh basil
14 -
1 to 2 tablespoons balsamic glaze
15 -
Toasted baguette slices, crostini, crackers, or vegetable sticks, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Lightly coat an 8-inch baking dish or small oval baker with olive oil spray if it is not nonstick.
02 -
In a bowl, toss the halved cherry tomatoes with garlic, olive oil, Italian seasoning, oregano, red pepper flakes, salt, and black pepper.
03 -
In the baking dish, stir the softened Boursin and mascarpone together until mostly combined. Spread into an even layer.
04 -
Sprinkle mozzarella and Parmesan over the cheese base. Spoon the seasoned tomatoes and their oil evenly over the top.
05 -
Bake for 25-30 minutes, until the tomatoes are soft and the cheese is bubbling around the edges. Broil for 1-2 minutes if you want a more golden top.
06 -
Let the dip rest for 5 minutes. Drizzle with balsamic glaze, sprinkle with fresh basil, and serve warm with bread, crackers, or vegetables.
# Notes:
01 -
Best served warm after a 5 minute rest.
02 -
Assemble up to 8 hours ahead and refrigerate before baking.
03 -
Use low-moisture mozzarella for the cleanest melt.