A hot melted cheese dip with tomatoes and basil pesto!
Summer is the perfect time to enjoy a nice fresh caprese salad! A caprese salad is a salad with fresh tomatoes, mozzarella and basil and every time I have one I can’t help but think that cheese is always better when melted so why not enjoy it and a hot melted caprese dip? This dip is quite literally a caprese salad with tomatoes, mozzarella and basil pesto that is baked until the cheese is all melted and ooey and gooey and oh so good! Enjoy this hot melted caprese dip as a snack or even as a light summer meal with toasted baguette, crackers, chips or veggies for dipping and I’m certainly not going to tell anyone if you skip all of that and just eat it by spoonful like I do!
Hot Melted Caprese Dip
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4
A hot melted cheese dip with tomatoes and basil pesto!
ingredients
- 1 pint cherry tomatoes, halved
- 16 ounces fresh mozzarella, cut into cubes
- 1/2 cup basil pesto
- salt and pepper to taste
directions
- Mix everything, place in a baking dish and bake in a preheated 425F/220C oven until the cheese is melted, bubbling on the sides and lightly golden brown on top, about 15-20 minutes.
Nutrition Facts: Calories 475, Fat 33.4g (Saturated 14g, Trans 0), Cholesterol 68mg, Sodium 883mg, Carbs 9g (Fiber 2g, Sugars 3g), Protein 36.1g
Nutrition by: 
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This looks delicious! I love the individual portions. Will be making this as soon as the weather cools down a bit here!!
Looks amazingly cheesy and delicious!!
I can't wait to make this. It looks so yummy. Quick question about the bread. How did you prepare it to get that beautiful dark toasted/grilled look. Did you use oil or butter and did you use any spices. Please share this simple but beautiful compliment to the dip. Thanks.
yum. I'm so making this.
Too hot to even think about hot gooey cheese! This is apres ski food!
Can't wait to try this, looks sooo good.
Does this reheat at all? Thank you.
I made this for Christmas Eve. The taste was great, but the consistency is soooo stringy. It was hard to dip.
I would like to know what kind of bread you used and how you prepared it.
Bev: That is sliced Baguette that is brushed with olive oil, toasted and then rubbed with garlic cloves.
I made this dip for a party and followed the instructions exactly as noted. It came out so watery, I couldn’t even take it with me to the party. I will never make this again. Awful recipe!!
I made it too and it seemed to separate and had oil on the top. Tasted great, looked awful. Not sure why all the olive oil in the pesto ended up on top of the dip???
Janice James: What kind of tomatoes did you use and what was the consistency of the pesto?
I made this and the taste was great but it did not want to incorporate and, as mentioned previously, it was very hard to dip. I cooked it longer then mentioned because it took forever for the buffalo mozzarella to melt. The only way to even try and serve this is piping hot and even then the cheese is very stringy and hard to get into the bread.
Kevin; happy New Year. Follower for years and I’m so sorry about having to share this. Recipe was awful. Followed exactly and it was a soupy mess. Wasted all the ingredients. Couldn’t salvage a thing. Not sure hat was wrong.