Ooey Gooey Caprese Dip

To prepare Cheese Mix: In a medium bowl, combine cream cheese and mozzarella. Keep refrigerated.

To prepare Roasted Grape Tomatoes: Preheat oven to 350°F. In a medium bowl, combine tomatoes, salt, and pepper, tossing until tomatoes are fully coated. Transfer to a paper-lined sheet pan and roast until tomato blister and begin to brown, 10-12 minutes. Cool to room temperature.

To prepare Basil Pesto: Preheat oven to 350°F. Arrange nuts on a paper-lined sheet pan and toast until fragrant, 3-5 minutes. Cool to room temperature.

Combine nuts, basil, cheese, lemon juice, garlic, and salt in a food processor. With processor on, slowly add olive oil and process to puree. Transfer to a storage container and hold at room temperature.

To cook and plate, preheat oven to 350°F. Divide Cheese Mix among 4 ovenproof vessels. Add tomatoes, dividing them evenly and lightly mixing with Cheese Mix. Place vessels on a sheet pan and bake until bubbly and lightly browned, 8-10 minutes.

Drizzle 1 tablespoon Basil Pesto on top, or more to taste. Top with basil chiffonade, if using, and serve with crostini, warm bread, breadsticks, or crackers.

Per order/serving size: Makes 4

Chef Notes:

Make sure cream cheese is softened for ease of mixing and portioning.

Do not overprocess pesto or it will begin to discolor.

Recipe courtesy of Justin Fields, Bonefish Grill / BBI International, for the California Milk Advisory Board.