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Wednesday, March 17, 2021

Caprese Fundido

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:

  1. 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.
  2. Spread a little of the pesto in the bottom of an oven safe baking dish.
  3. Top with 1/3 of the mozzarella cheese and half the roasted cherry tomatoes.
  4. Top with remaining pesto, other 2/3 of the mozzarella, and other half of the cherry tomatoes.
  5. Bake for 15 to 20 minutes (at 375) until cheese is bubbly and melted.
  6. 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

Caprese Fundido
Author: Sarah Ellis/Fantastical Sharing of Recipes

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

  1. 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.
  2. Spread a little of the pesto in the bottom of an oven safe baking dish.
  3. Top with 1/3 of the mozzarella cheese and half the roasted cherry tomatoes.
  4. Top with remaining pesto, other 2/3 of the mozzarella, and other half of the cherry tomatoes.
  5. Bake for 15 to 20 minutes (at 375) until cheese is bubbly and melted.
  6. Remove from oven and serve with flatbread pieces or pretzel crisps.

Notes:

Recipe from The Candid Appetite

Created using The Recipes Generator

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