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Cheesy Baked Caprese Dip with Garlic Toasts

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This crowd-pleasing Cheesy Baked Caprese Dip combines gooey mozzarella, creamy ricotta, juicy cherry tomatoes, and fresh basil, all baked to bubbly perfection and served with crisp, garlicky toasts. It’s an easy, irresistible appetizer perfect for parties, game days, or cozy nights in.

Ingredients

Scale
  • 8 oz whole-milk mozzarella cheese, shredded
  • 1 cup ricotta cheese (full-fat or part-skim)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp fine sea salt
  • 1 1/2 cups cherry tomatoes, halved
  • 2 tbsp extra-virgin olive oil (plus more for drizzling)
  • 1/2 tsp kosher salt (for tomatoes)
  • 1/4 cup fresh basil leaves, torn or thinly sliced
  • 2 tbsp balsamic glaze
  • 1 sourdough or French baguette, sliced into 1/2-inch thick pieces
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced or grated
  • 1/4 tsp kosher salt (for garlic butter)
  • Extra grated Parmesan for dusting (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease an 8×8-inch oven-safe baking dish with olive oil or nonstick spray. Arrange the rack in the center of the oven.
  2. In a medium mixing bowl, combine shredded mozzarella, ricotta cheese, grated Parmesan, mayonnaise, crushed red pepper flakes (if using), black pepper, and fine sea salt. Mix until smooth and evenly combined.
  3. In a small bowl, toss halved cherry tomatoes with olive oil and kosher salt. Let sit for 5 minutes to release juices. Drain excess liquid if tomatoes are very juicy.
  4. Spread the cheese mixture evenly in the prepared baking dish. Scatter the marinated tomatoes over the top. Drizzle with a little extra olive oil.
  5. Bake uncovered for 18–22 minutes, or until the cheese is bubbly and the edges are golden brown. Tomatoes should look slightly wrinkled.
  6. While the dip bakes, arrange baguette slices on a baking sheet. Mix melted butter with minced garlic and kosher salt. Brush or spoon the mixture over each slice. Sprinkle with extra Parmesan if desired.
  7. Bake the toasts for 6–8 minutes at 400°F, flipping halfway, until golden and crisp.
  8. Remove the dip from the oven and let cool for 3–5 minutes. Top with fresh basil and a generous drizzle of balsamic glaze.
  9. Serve immediately with garlic toasts.

Notes

For best results, use freshly shredded mozzarella and drain ricotta if watery. The dip can be assembled up to 8 hours ahead and baked just before serving. For a gluten-free version, use gluten-free bread or crackers. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave. The dip is also delicious tossed with hot pasta.

Nutrition

Keywords: caprese dip, cheesy appetizer, baked dip, mozzarella, ricotta, garlic toasts, party dip, Italian appetizer, easy appetizer, crowd-pleaser

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