Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons basil pesto (homemade or store-bought)
- 5 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 1 cup sour cream
- 1/2 cup fresh chopped basil
- 8 ounces low-moisture mozzarella cheese, cut into chunks
- 8 ounces shredded provolone cheese
- 1/4 cup freshly grated parmesan cheese
- Crusty bread, crackers, or tortilla chips, for serving
Instructions
- Preheat oven to 400°F (205°C) and position a rack in the center.
- Add 1 cup of whole cherry tomatoes to the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, salt, and pepper. Toss to coat evenly.
- Bake for 15 minutes until tomatoes begin to blister and release their juices.
- While the tomatoes roast, stir together the sour cream and chopped basil in a large bowl. Add mozzarella, provolone, and parmesan and mix until well combined.
- Remove tomatoes from the oven and add the cheese mixture. Toss gently to combine.
- Cut the remaining cup of cherry tomatoes in half and arrange on top.
- Bake for an additional 20 minutes until the cheese is fully melted, bubbly, and lightly golden on top.
- Remove from oven, top with fresh basil, and serve warm with bread, crackers, or chips.
Notes
- Top with fresh basil just before serving, not earlier, to keep it vibrant.
- Use low-moisture mozzarella for the best melty texture.
- Nutrition information excludes bread or crackers.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian