Hot Caprese Dip

I love all things tomato mozzarella! Caprese salad, caprese skewers, caprese pizza and now….hot caprese dip! We made this for the first time this past weekend, and could not get enough! This is a great appetizer and even better party dish.

The ingredients are the traditional caprese salad ingredients, except with this dip, we are going to season each layer with salt, pepper, garlic powder, crushed red pepper and olive oil.

Start by slicing the tomatoes, I used Roma tomatoes, but you can use anything that looks fresh. I did not seed the tomatoes because I wanted to keep it simple, I think you can go either way… there was a little more juice from the tomatoes but I didn’t mind it at all.

Then, slice up the fresh mozzarella. I try to keep the mozzarella and the tomatoes the same size- about 1/4 inch thick.

I love this dish because I only need to use one pan to cook it and serve it! I like the rustic look of serving the dip in the skillet, but you can also use a baking dish if you want to double the recipe and feed a crowd.

Start by putting down a layer of the tomatoes and then season them with Kosher salt, and olive oil.

Then sprinkle on some garlic powder.

Next, top the tomatoes with a layer of the fresh mozzarella and some fresh basil. Again, I love the rustic feel this dish has, so instead of slicing the basil into ribbons, I just tore it into small pieces.

Add on another layer and season again using the slat, olive oil and garlic powder.

For the final layer, I put the basil on top of the tomatoes so that the mozzarella will cover the basil, otherwise you risk burning the basil.

Finish by adding the final layer of mozzarella and season with a bit of olive oil, salt and some crushed red pepper flakes.

Slice up your bread into 1/4 inch thick slices. I used a baguette, but you could also use Italian bread or ciabatta.

Drizzle some olive oil over the bread before it goes into the oven. I cook the bread for about 12-15 minutes at 425 degrees. Just keep an eye on it and pull it out when it is golden brown and crispy.

Cook the caprese dip in a 425 oven for 10 minutes until the cheese starts to bubble, then place it under the broiler for about 2 minutes until the cheese starts to brown. Serve on the skillet with the toasted baguette slices and enjoy!

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