Our weekly “book club” often comes too quickly and we have yet to decide on the appetizer to pass around while we discuss that week’s…erm..book. Everyone that belongs in the book club does like to read but when Saturday comes around we find that it is a great time to unwind and enjoy each other’s company. Books are discussed but the stars of the night are the signature cocktail and finger foods that are passed around. This Caprese dip can come together in a pinch if the week has gotten away from you. It is both ooey gooey and fresh all at the same time. It also does not last long when served so be ready to have another batch on hand.
Caprese Dip Recipe
Get ready for long trails of mozzarella and a dip that will be devoured quickly.
Prep Time 10 Min | Cook Time 20 Min | Total Time 30 min
- 3 Tomatoes Chopped
- 16 oz Mozzarella Chopped
- 1 Cup Basil Fresh
- 3 Tbsp olive oil
- 1/2 lemon
- 1/4 Cup Parmesan Reggiano Grated
- 1 Clove Garlic
- Salt & Pepper
Preheat the oven to 350°. Chop Fresh Tomatoes and place in the bottom of an 8 or 9″ Pie Plate. Chop up Mozzarella into 1/2″ Squares or pull apart the cheese and sprinkle over your tomatoes.
Prepare your quick pesto sauce. In a small food processor place your Basil Leaves, Garlic Clove with the Olive Oil. Pulse until combined. Add Juice of a 1/2 Lemon and the Parmesan Reggiano and pulse into a liquid. Drizzle pesto over the tomatoes and Mozzarella.
Place in the oven for 15-20 minutes. Add Salt and Pepper to taste. Serve with your favorite crackers and a napkin. You will have cheese trails 🙂