Tomato and Mozzarella Dip

Tomato and Mozzarella Dip
Yields: 6
  • 1 10 oz. dry pint Heavenly Villagio Marzano tomatoes, halved lengthwise
  • 2 Tbsp. olive oil
  • 2 to 3 cloves garlic, thinly sliced
  • ¼ tsp. kosher salt
  • Big pinch red pepper flakes
  • 8 oz. fresh mozzarella (not in water)
  • 8 basil leaves, torn in half
  • ½ cup grated Parmesan cheese
  • Crusty bread, sliced and toasted
  • ⅛ tsp (a small pinch!) of nutmeg
  • ¼ tsp cinnamon
  • 2 tbsp. plain tomato paste
  • ⅓ cup grated parmesan cheese
  • finely chopped parsley and/or sage leaves for sauce, for topping, etc. (as desired)
  • *You may also like: additional cheese for topping
  1. Heat oven to 400 degrees. Place a small flameproof baking dish over medium heat and add the oil (if you only have a ceramic baking dish, heat it in the oven). Add the garlic, and cook, stirring, until golden brown all over, about 5 minutes. Scoop the garlic out, and set aside. Leave the oil in the dish.
  2. Add the tomatoes with the salt and red pepper flakes, and toss to coat.
  3. Slice the mozzarella, and tear into smaller pieces, tucking them among the tomatoes. Tuck the basil leaves in.
  4. Sprinkle the Parmesan over the top and place in the oven. Bake 15 minutes, until bubbling. Broil briefly to brown the top, watching carefully.
  5. Serve immediately with the crusty bread. Keep warm on a hot plate if not serving immediately.

Recipe and photography by Susan Spungen

Read – Unfussy Holidays