Baked Caprese Dip With Baguette Rounds
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10Prep Time Minutes
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25Total Time Minutes
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10Number of Ingredients
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8Servings
Ingredients
- 1baguette, sliced into rounds and toasted
- 2 tbsp (30 mL) olive oil, divided
- 4 cloves garlic, minced
- 1 can (796 mL) Aylmer® Crushed Tomatoes
- 1/2 cup (125 mL) chopped fresh basil
- 12 oz (375 g) fresh mozzarella cheese, chopped
- 1/2 cup (125 mL) grated Parmesan cheese
- 4 tsp (20 mL) balsamic reduction (balsamic glaze)
- 8 leaves fresh basil
- 1/2 tsp (2 mL) cracked pepper
Directions
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Step one
Preheat broiler to high and position rack in centre of oven. Arrange baguette rounds in single layer on baking sheet; broil for 1 to 2 minutes per side or until golden brown.
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Step two
Meanwhile, heat 1 tbsp (15 mL) oil in ovenproof 10-inch (25 cm) skillet over medium heat; sauté garlic for 2 to 3 minutes or until fragrant. Stir in tomatoes and chopped basil; simmer over medium-low heat for 10 minutes.
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Step three
Remove pan from heat. Sprinkle mozzarella and Parmesan over top. Drizzle with remaining oil; broil for 2 to 3 minutes or until cheese is melted. Drizzle balsamic reduction over top. Tear basil leaves; sprinkle over top. Sprinkle with cracked pepper.
Tips
Make your own balsamic reduction or glaze by bringing 1/3 cup (75 mL) balsamic vinegar and 2 tsp (10 mL) honey to a boil in a small saucepan. Reduce heat; simmer until reduced to about 3 tbsp (45 mL) and mixture is syrupy. Let cool completely.
Preparation images
Baked Caprese Dip With Baguette Rounds
