Whipped Mozzarella Dip with Roasted Garlic Tomatoes

Ingredients

• 2 cup cherry tomatoes
• 2 tbsp garlic oil (Olive oil may be used instead.)
• 3 clove garlic (Finely minced or grated; use more or less to taste.)
• salt (To taste, for the tomatoes and whipped cheese.)
• black pepper (To taste.)
• 4 fresh basil leaves (Use 3 to 4 leaves; nestle among the tomatoes.)
• 8 oz mozzarella (Cut or tear into smaller pieces if needed for the food processor.)
• 5 oz ricotta cheese (Add more if desired.)
• 2 tbsp heavy cream
• 2 tbsp prepared pesto (The creator specifically mentions using Rao's pesto, but any preferred store-bought pesto may be used.)
• 1 tbsp garlic oil (For finishing; olive oil may be substituted.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Set out a small baking dish and a food processor.

2. 2

   Add the cherry tomatoes to the baking dish. Drizzle them with about 2 tablespoons of garlic oil or olive oil, then add the minced garlic, salt, and black pepper. Toss gently until the tomatoes are evenly coated.

3. 3

   Nestle 3 to 4 fresh basil leaves between the tomatoes so their flavor infuses the oil as the tomatoes roast.

4. 4

   Roast the tomatoes for about 20 minutes, until softened, blistered, and fragrant and the garlic-infused oil is bubbling around them.

5. 5

   While the tomatoes roast, add the mozzarella to the bowl of a food processor. Add the ricotta, heavy cream, and a little salt.

6. 6

   Process the cheese mixture until smooth, thick, and creamy. Stop to scrape down the sides as needed; the finished mixture should hold its shape but spread easily.

7. 7

   Transfer the whipped cheese to a serving dish and spread it into an even layer with the back of a spoon or spatula.

8. 8

   Spoon or drizzle the pesto over the whipped cheese, leaving some of the white cheese visible.

9. 9

   Remove the roasted tomatoes from the oven and arrange them in the center of the dip, spooning some of the hot garlic oil over the top.

10. 10

    Finish with additional black pepper and a final drizzle of garlic oil. Serve with toasted bread, crostini, crackers, or vegetables.

Notes

The transcript does not specify an exact amount of garlic oil, extra garlic, pesto, salt, or pepper, so those amounts are practical estimates. The dip may be served warm, at room temperature, or chilled; allow chilled dip to sit briefly before serving so it spreads easily. Refrigerate leftovers in a covered container and use within 3 days.

Nutrition per serving

• appetizer
• dip
• vegetarian
• Italian-inspired
• baked
• roasted
• party food
• date night