Baked Cheesy Caprese Dip
This is a dippable variation on a classic caprese salad (fresh tomatoes, basil and mozzarella). A provolone stands in for the traditional mozzarella in our version, though any mild melting cheese should work. As with a traditional caprese, it's the zesty, fresh Basil that really takes center stage.
Ingredients
- 6-8 round slices provolone cheese
- 4 medium ripe tomatoes
- 1 clove garlic, minced
- 1/2 cup chopped fresh basil
- 2 tsp olive oil
- salt and pepper to taste
- balsamic vinegar for drizzling or dipping crusty bread or crackers
Instructions
- Preheat oven to 450ËšF.
- Chop tomatoes into small pieces and add to bowl.
- Drain excess tomato juice.
- Add garlic, basil, olive oil, salt and pepper. Mix well.
- In a small baking dish, spread a 3 inch layer of tomato mix to cover the bottom.
- Lay 3 pieces of provolone cheese on top of tomato mixture. Spread another layer of tomato mix on top of cheese, continue until you have run out. Sprinkle remaining cheese on top.
- Bake for 5 minutes (be careful it doesn’t burn!)
- Serve with bread or crackers.
