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Roasted Skillet Caprese Dip

This fall spin on a summer classic is the perfect blend of comfort food and fresh flavors.

Course Appetizer, dinner, Snack
Cuisine Italian, Mediterranean
Keyword appetizer, basil, caprese, caprese dip, cheese, cheese dip, dinner, dip, fondue, hot, hot caprese dip, italian, italian food, mediterranean, mozzarella, roasted, skillet, slow roasted, snack, snacks, tomatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 150 kcal


  • 1 10 oz cherry or grape tomatoes {halved}
  • Several whole garlic cloves {depending how garlicky you like it}
  • 1 8 ounce container mini mozzarella balls {halved}
  • 2 tsp dried basil
  • 1/4 tsp crushed red chili flakes
  • 1 loaf store-bought bread of your choice {I use whole wheat french loaf}
  • store-bought balsamic glaze
  • extra virgin olive oil, salt and pepper {to taste}


  1. Preheat an oven to 250 degrees. Place sliced tomatoes, cut side up, and whole garlic cloves in a cast iron skillet and drizzle with olive oil, salt and pepper. Roast for 40 minutes.
  2. Bump the heat to 275 degrees, add cheese and 1 tsp dried basil and the crushed red chili flakes to the skillet, and continue roasting until cheese has melted, about 10-15 minutes.
  3. Once cheese is melted, bump the heat to broil and broil for 3-5 minutes, until cheese is a bit brown on top and a few of the tomatoes have charred.
  4. While the dip is roasting, prepare the bread by slicing it into 1/2 thick pieces, sprinkling it with the remaining dried basil leaves, drizzling it with olive oil and roasting at 375 for 10-12 minutes, until slightly brown.

  5. Serve dip with the toasted bread and a (liberal) drizzle of store-bought balsamic glaze. Enjoy!

Recipe Notes

Calories and nutritional information are for cheese dip only and do not include bread.