Baked Caprese Dip

Preheat oven to 375 F.

Dice the tomatoes and press them between a few pieces of paper towel to dry. Keep pressing until most of the water is squeezed out of the tomatoes (you’ll probably need a few pieces of paper towel). Place diced tomatoes in the bottom of a small baking dish (I used a small oval baker but something the size of a loaf pan may also be fine). Sprinkle salt over top.

Like the tomatoes, place the sliced fresh mozzarella between a few pieces of paper towel and squeeze as much water out as you can. Place the slices on top of the tomatoes. Sprinkle with chopped fresh basil.

Bake for 15-20 minutes and then broil for about 2 minutes so the cheese becomes bubbly and golden on top.

Serve immediately with crackers or cut baguette slices.

Note: Make sure to squeeze as much liquid out of the tomatoes and mozzarella as possible! It will be very watery if you don’t.

Recipe adapted from How Sweet It Is.