Ingredients:
Roasted Cherry Tomatoes
- 1 tbsp Olive Oil
- 2 Garlic Cloves (minced or grated)
- 1 tsp Italian Seasoning
- 12 oz Cherry Tomatoes
Ricotta Dip
- 16 oz (2 cups) Riccotta
- 1 cup Mozzarella (plus extra for topping)
- 1 tbsp Italian Seasoning
- 1 Garlic Clove (minced or grated)
- Fresh basil
- Salt & Pepper to taste
Instructions:
Preheat the oven to 425°F 220 °C
You can prepare the following steps in the baking dishes you will use to save on cleanup or in separate bowls.
In a square baking dish or pie dish, combine the ricotta, mozzarella, minced garlic, and Italian seasoning. Mix until well combined. Smooth the top of the ricotta mixture and sprinkle additional mozzarella on top. Bake in the oven at 425°F for 20 minutes.
On a baking sheet, spread the cherry tomatoes evenly and drizzle with olive oil. Season with salt, pepper, Italian seasoning, and minced garlic. Bake in the oven at 425°F for 20 minutes.
Once everything is baked, remove both dishes from the oven. Top the ricotta dip with the roasted cherry tomatoes and fresh basil.
Serve with your choice of bread, and enjoy!
Note: For an extra crispy top layer, broil the ricotta dip on high for 1 minute after baking.
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