Roasted tomatoes with pesto and tons of cheese make for such a fantastic and easy appetizer served with pretzel crisps or flatbread.
I love pesto, so this was a no brainer recipe to make because pesto is delicious. I did, however, not make the flatbread part of this recipe because it was NYE and I like to make a lot of different foods, so I try not to overcomplicate things. We did pretzel crisps instead of mini flatbreads. Anyways, this is such a great little cheese dip for a gathering (pre-COVID) and is honestly a really good amount of food for 5 people, like my immediate family. Since we all love cheese, it doesn't take long to absolutely obliterate an appetizer like this :)What you need:
- 1 pint cherry or grape tomatoes
- 1 Tbsp. olive oil
- 2 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup pesto or more
- 4 cups shredded mozzarella
- Flatbread or pretzel crisps
Directions:
- Toss together cherry tomatoes, olive oil, Italian seasoning, salt and pepper. Place on a baking sheet and roast in a preheated 375 degree oven for 15 minutes.
- Spread a little of the pesto in the bottom of an oven safe baking dish.
- Top with 1/3 of the mozzarella cheese and half the roasted cherry tomatoes.
- Top with remaining pesto, other 2/3 of the mozzarella, and other half of the cherry tomatoes.
- Bake for 15 to 20 minutes (at 375) until cheese is bubbly and melted.
- Remove from oven and serve with flatbread pieces or pretzel crisps.
Recipe from The Candid Appetite
If you're a fan of 7 Layer Dip, you should check out this Hot Bean & Cheese Dip that is pretty similar. If you need a set it and forget it style recipe, this Queso Fundido with Chorizo from The Cookie Rookie is made in the crockpot!
Caprese Fundido
Ingredients
- 1 pint cherry or grape tomatoes
- 1 Tbsp. olive oil
- 2 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup pesto or more
- 4 cups shredded mozzarella
- Flatbread or pretzel crisps
Instructions
- Toss together cherry tomatoes, olive oil, Italian seasoning, salt and pepper. Place on a baking sheet and roast in a preheated 375 degree oven for 15 minutes.
- Spread a little of the pesto in the bottom of an oven safe baking dish.
- Top with 1/3 of the mozzarella cheese and half the roasted cherry tomatoes.
- Top with remaining pesto, other 2/3 of the mozzarella, and other half of the cherry tomatoes.
- Bake for 15 to 20 minutes (at 375) until cheese is bubbly and melted.
- Remove from oven and serve with flatbread pieces or pretzel crisps.
Notes:
Recipe from The Candid Appetite
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