Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- 5 cloves garlic (minced)
- 1 cup sour cream
- ½ cup fresh chopped basil
- 8 ounces low-moisture mozzarella cheese (cut into chunks)
- 8 ounces shredded provolone cheese
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, combine whole cherry tomatoes with olive oil, pesto, minced garlic, salt, and pepper. Toss well and roast for 15 minutes.
- While the tomatoes roast, mix sour cream and chopped basil in a bowl. Add mozzarella, provolone, and parmesan; stir until combined.
- Once tomatoes are roasted, add the cheese mixture on top and gently toss. Top with halved cherry tomatoes.
- Return to the oven and bake for an additional 20 minutes until bubbly and golden.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/10 of recipe (approx. 70g)
- Calories: 213
- Sugar: 3g
- Sodium: 303mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 36mg