Thursday, April 12, 2012

Caprese Dip

Well I am pretty sure this one speaks for itself!  

I recently saw this on Pinterest and knew it was something I needed to have pronto!  Caprese ANYTHING has long been a favorite of mine.  Whether is it is salad as a side to dinner or shoved together on skewers, I love it and always have!  The "recipe" I saw on Pinterest didn't even have a recipe per say, just pictures, and that was enough to pull me in drooling!  I can only imagine what this is going to be like during tomato season as it was perfectly scruptious with the cherry tomatoes that we used in late March.

Here is what you do...are you paying attention?  This can get tricky!

Get one large log of fresh mozzarella, cut it into cubes.  Take one package of cherry tomatoes, cut them in half and add them to the cheese.  Take a handful of fresh basil, slice it into strips and dump on top of the tomatoes.  
Cook in the oven at 350 degrees until the cheese is completely melted and bubbly.  
Serve with french bread.  If you are feeling frisky I bet you could drizzle some good balsamic vinegar on top to make it just a little more fancy!
Well my friends, you have just found heaven in a casserole dish!
Pin It!

49 comments:

  1. Oh mannnnn. You're so right. A good balsamic would turn this from amazing to orgasmic. Want cheese nowwww.

    http://staycationmama.blogspot.com

    ReplyDelete
  2. Tried this the other night and it tasted sooo good, the only problem was all the water in the bottom of the dish. Any ideas on how to fix this? But I must say we sopped up the liquid with the bread...:)

    ReplyDelete
    Replies
    1. I am so thrilled you liked it! I did not have water in the bottom of mine so it could be the type/brand of fresh mozzarella that is used, maybe?! Also, I have seen a lot of recipes that have tomatoes say to let the tomatoes (sliced) sit in a strainer and toss with salt and it helps bring out the moisture so maybe that would help as well.

      Thanks again for your comment! I love hearing from people when they have tried a recipe I posted!!! Take care and thanks for reading!

      Delete
    2. I have done a little research and here is something interesting I found:
      So I have done a little research and here is what I found with regards to the cheese producing water!

      If you think the cheese is the culprit, you can try using a "low moisture" mozzarella (these are dry to the touch on the outside). If you are using a "fresh" mozzarella (these usually are sold in a brine), e.g., classic mozzarella di bufala or mozzarella fior di latte, I recommend slicing the cheese as opposed to grating the cheese. The idea is that slicing the cheese will produce less surface area, and thereby reduce the amount of water that leeches out. Also, I recommend dabbing the cheese slices with a kitchen towel to remove any surface moisture. If you use this method, it will also help to cut the cheese in very thin slices, since that will release more moisture before it touches the pizza and it will also reduce the amount of cooking time.

      Delete
    3. Fresh made whole milk mozzarella packed in water will maintain much more water and it also has more butter fat and therefore the tasty flavor. Also, cooking the tomatoes brings out the water in them. Try putting the tomatoes in your toaster oven[ with a tray] for 5 minutes seasoned with Cento extra virgin olive oil and black pepper.Then put the tomatoes mozzarella, and basil in the oven and before serving sprinkle Cento balsamic sauce on top . This is really the BOMB.

      Delete
    4. Ralphie WinchesterJune 20, 2012 at 8:26 PM

      Does it have to be Cento Extra Virgin Olive Oil???

      Delete
    5. Yes you can really taste the difference, AND you will definitely absolutely. love the Cento balsamic sauce.

      Delete
    6. Thanks for the advice!!! I can't wait to try it again with the Cento EVOO and balsamic vinegar!!

      Delete
  3. I had water too, though it was at the top...so I just poured it off. And seriously, so good that it doesn't even matter.

    ReplyDelete
  4. Yum! I am going to make this and add a drizzle of basalmic reduction!

    ReplyDelete
  5. I will try this weekend bye bye Nicky

    ReplyDelete
  6. I tried this...it was watery and then the mozzarella was hardening pretty quickly, did this happen when you made it? I'm not sure if it's from the mozzarella I bought, which was a good size log but Publix brand. I usually use a different brand when I make regular caprese salad. It didn't seem like your picture with the cheesy look of Mexican restaurant cheese lol.

    ReplyDelete
    Replies
    1. same here. need a different type of cheese, but then that would negate the Caprice idea.

      Delete
  7. I have done a little research and here is something interesting I found with regards to the water collecting on the top...
    So I have done a little research and here is what I found with regards to the cheese producing water!

    If you think the cheese is the culprit, you can try using a "low moisture" mozzarella (these are dry to the touch on the outside). If you are using a "fresh" mozzarella (these usually are sold in a brine), e.g., classic mozzarella di bufala or mozzarella fior di latte, I recommend slicing the cheese as opposed to grating the cheese. The idea is that slicing the cheese will produce less surface area, and thereby reduce the amount of water that leeches out. Also, I recommend dabbing the cheese slices with a kitchen towel to remove any surface moisture. If you use this method, it will also help to cut the cheese in very thin slices, since that will release more moisture before it touches the pizza and it will also reduce the amount of cooking time.

    ReplyDelete
  8. Made this last night and practically licked the pan clean!!!!! So delicious!!!! And so easy!!!!

    ReplyDelete
    Replies
    1. I am so thrilled!!!! Did you have any trouble with it collecting water or anything?

      Delete
  9. I haven't made this yet but plan on making it tomorrow. I will say that when something has tomatoes in it, more often than not the liquid comes from not seeding them. When I make it, I will seed the tomatoes before adding. I'll let you know how it turns out. Can't wait to try it!

    ReplyDelete
    Replies
    1. I totally agree about seeding the tomatoes...let me know how it turns out. Thanks so much for your comment!!!

      Delete
  10. I had the same trouble with lots of water in the bottom and the cheese setting pretty quickly. I used the publix log of mozarella. I didn't know if I overcooked the cheese or didn't cook it long enough. Also, should I have poured off the water and then put it back in the oven? Anyone have any suggestions here?

    ReplyDelete
  11. I made this and had the problems with the water and it got hard pretty fast. I think I might add ricotta the next time I make it.

    ReplyDelete
  12. This looks amazing, I can't wait to try it! Mozzarella, Basil and Tomato...Mmmm! I might just try this on top of slices of our favorite bread and broil them!

    ReplyDelete
    Replies
    1. That sounds delicious and eliminates the problem I have with Bruschetta which is everything falling off the toast when I try to bite into it:)

      Delete
  13. Sounds AMAZING....wonder how it would be with a smoked mozzarella? I love that smoked mozzarella fonduta at Olive Garden. Can't wait to try it!

    ReplyDelete
  14. I made this dish last night and it was amazing! I used grape tomatoes and they were perfect. I also added two close of garlic and I couldn't imagine the dish without it! Thanks for posting this! A new hit in our household.!

    ReplyDelete
  15. For things like pizza and probably this dip I use fresh made mozzarella "NOT" packed in water. I save the water variety for salad where it will not get watery when cooked.

    ReplyDelete
  16. What a fantastic idea! I can't wait to put this recipe (and all the helpful comments) to the test. I shared with my readers HERE: http://seektobemerry.blogspot.com/2012/07/hump-day-distractions.html Thanks for the tastiness!!

    ReplyDelete
  17. Looks awesome. Can't wait to try I am going to add homemade pesto.....

    ReplyDelete
  18. Do you think this can be made in a Mini Crockpot to bring to a Potluck Dinner?

    ReplyDelete
    Replies
    1. I am not sure I would make it in a crock pot but it only takes about 10 minutes in the oven so you could pop it in the oven right when you get there if your host doesn't mind!

      Delete
  19. We had the same issue with the water, but it still tasted good, should we put it back in the oven after we dumped the water out ?

    ReplyDelete
  20. Made this tonight and had the same trouble as those previously with regard to water and cheese setting. I sliced my french roll, placed them flat on a baking sheet, drizzled the "juice" over the slices and then put the cheese/tomato/basil on top of each slice. Baked it in the oven at 350 for about 10 mins then broiled for about 5 mins and they were delicious! Kinda like a caprese bruschetta!

    ReplyDelete
    Replies
    1. That sounds delicious!!! I will definitely be trying that next time....thanks for the comment!

      Delete
  21. This comment has been removed by a blog administrator.

    ReplyDelete
  22. I made this twice, once in a crock pot and once in the oven. I used the same cheese both times, it was a wet fresh mozzarella, and I had the issue with the water and just drained it. It turned out delicious but I feel like it didn't come out quite as pictured, and we weren't able to "scoop" the dip up with the bread. Making it in the crock pot and stirring occasionally kept it warm so the cheese didn't harden, but it would've definitely worked better wider and more shallow dish.

    ReplyDelete
  23. I made this and in a very short time the cheese set up separating from the other ingredients

    ReplyDelete
  24. Ruth, what type of mozarella did you use when making this???

    ReplyDelete
  25. This sounds absolutely delicious - I am going to try it tonight. Having worked with mozzarella
    cheese all my life (my Italian-American heritage) - just a hint - the Cutrufello brand of mozz has
    less moisture than the Polly-O, but doesn't taste as good. They do have low moisture brands, and
    I find the lowfat or skim versions always have more water. I'm going to try it with Polly-O first -
    and definitely add some garlic. The bruschetta idea is a good one - as mozz cools off quickly and
    might be hard to scoop. Thanks for a great idea.

    ReplyDelete
    Replies
    1. I cannot tell you how helpful this comment was! Thank you thank you thank you!!!!Will you please let me know how the Polly-O cheese works and if there isn't a bunch of water I will add that to the post? Thanks again for your kind words and helpful hints!

      Delete
  26. I'm thinking of trying this in the fondue pot -- would eliminate the cheese "setting up" since it would stay warm the entire time. Has anyone tried doing it that way?

    ReplyDelete
  27. I came to your site because of the name but stayed because of the recipes. Thank you for sharing your delicious food. It's 6:53am and my mouth is watering.

    Sincerely,

    Jeff

    ReplyDelete
    Replies
    1. Not sure I could have asked for a better comment to see first thing Monday morning! Thank you Jeff and I hope you have a wonderful Thanksgiving!

      Delete
  28. May I ask, what kind of cheese did you use?

    ReplyDelete
  29. Love it! Just pinned it and following you! :) Claire @ ALittleClaireification

    ReplyDelete
  30. This comment has been removed by a blog administrator.

    ReplyDelete
  31. This comment has been removed by a blog administrator.

    ReplyDelete
  32. So I made this last night, and it was delicious. But, I did have the same water problem everyone has been talking about. I've now read people's suggestions, and I'll try those next time. However, mine also set very quickly, so it was hard for anyone to dip into it. It was always a little too thick, but then it was only even "dippable" for about 5 min. afterwards. Ruth, any tips?
    Also - any tips on reheating since it didn't all get eaten.

    ReplyDelete