Caprese Dip
Caprese Dip
Directions
- Pre heat oven to 350 degrees Fahrenheit.
- Divide cheese mixture into 4 oven proof vessels.
- Divide tomatoes amongst the 4 vessels and lightly mix with the cheese.
- Place the dishes on a sheet pan and bake in the oven for 8-10 minutes, or until bubbly and lightly browned on top.
- Drizzle 1 Tablespoon or more of pesto over cheese mixture, to taste.
- Garnish over the top with 1 tbsp Chiffonade Basil. Serve with Crostini, warm bread, bread sticks or crackers
Ingredients
- cheese mix
- tomato(es)
- 1 tbsp pesto
- 1 tbsp basil, chiffonade
- Crostini, (sub warm bread, bread sticks or crackers)
Cheese Mix
Directions
- Combine all ingredients in a stainless-steel mixing bowl.
- Keep refrigerated.
Ingredients
- 2 cups Real California Milk® Mozzarella Cheese, shredded
- 8 wt oz Real California Milk® Cream Cheese, softened
Roasted Grape Tomatoes
Directions
- Pre heat oven to 350 degrees Fahrenheit.
- Combine all ingredients together in a stainless-steel mixing bowl. Toss until tomatoes are fully coated. Place on a paper lined sheet tray.
- Place in oven and roast for 10 – 12 minutes, or until tomato skins blister and just begin to brown. Allow to cool at room temp.
Ingredients
- 1 pt tomato(es), grape
- 1/2 tsp salt, kosher
- 1/2 tsp black pepper, Café Grind
Basil Pesto
Directions
- Pre heat oven to 350 degrees Fahrenheit.
- Place nuts on a paper lined tray. Toast the nuts in oven for 3-5 minutes or until fragrant.
- Allow nuts to cool at room temperature.
- Place cooled nuts plus next 5 remaining ingredients into a food processor. With processor on, slowly pour in Olive oil until mixture in and puree.
- Place pesto in container and hold at room temp
Ingredients
- 1/3 cup nuts, raw, pine nuts, almonds, walnuts, pecans or pepitas
- 2 cups basil, leaves, fresh, packed
- 1/4 cup Real California Dry Jack cheese, grated
- 1 tbsp lemon juice
- 2 garlic, clove(s), roughly chopped
- 1/2 tsp salt, kosher
- 1/2 cup oil, olive, extra virgin