Ingredients
The Dip Base and Tomatoes
- 2 cups Cache Valley Shredded Mozzarella (divided)
- 8 oz cream cheese, softened (or whole milk ricotta for a lighter texture)
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 pints cherry tomatoes (mixed colors look beautiful)
- 4 cloves garlic, smashed
- 3 tbsp high-quality olive oil
- Flaky sea salt and cracked black pepper
The Finish and Garnish
- 2 tbsp toasted Panko breadcrumbs
- 1/4 cup fresh basil, sliced into thin ribbons
- 1 tbsp balsamic glaze (optional, but highly recommended)
- Crusty sourdough bread or toasted baguette slices for dipping
Steps
- Blister the Tomatoes: Preheat your oven to 400°F. On a baking sheet, toss the cherry tomatoes and smashed garlic with olive oil, a generous pinch of salt, and black pepper. Roast for 20 minutes until the tomatoes burst and become jammy.
- Prep the Base: While the tomatoes are roasting, mix the softened cream cheese with 1 1⁄2 cups of the Cache Valley Mozzarella, the dried oregano, red pepper flakes, and a pinch of salt until smooth. Spread this mixture evenly into a 9-inch cast-iron skillet or a baking dish.
- Combine and Bake: Spoon the hot, blistered tomatoes (and all their delicious roasting juices) directly over the cheese mixture. Top evenly with the remaining 1⁄2 cup of Cache Valley Mozzarella.
- The Final Bake: Bake in the 400°F oven for 10-12 minutes. For a picture perfect finish,switch the broiler on for the last 1-2 minutes until the top is golden brown and bubbling.
- Garnish and Serve: Remove from the oven. Immediately top with the fresh basil ribbons, an even sprinkle of toasted Panko breadcrumbs for that satisfying crunch, and a drizzle of balsamic glaze. Serve hot with slices of crusty sourdough or baguette.
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Author Bio
Jenn Martello
Jenn Martello is a Corporate Chef with a proven track record of driving product innovation for leading food brands and restaurants. A graduate of Le Cordon Bleu, Pasadena, she expertly combines her culinary foundation with polished presentation skills to support national trade show activations and new product launches. Formerly a sought-after private chef in Salt Lake City and Park City, Jenn also served as a culinary representative for the Utah Department of Agriculture. Her notable roles include Corporate Chef at Mahalo, where her digital cooking tutorials significantly expanded the brand’s online reach. As a familiar and recognized culinary voice throughout the region, Jenn is frequently featured on “Good Things Utah.”
When not in the kitchen, Jenn embraces the outdoor Utah lifestyle—road biking, mountain biking, paddle boarding, and skiing—sometimes even cooking in the great outdoors. She is also a proud mother to two amazing kids: a daughter who shares her baking passion and a son with an adventurous palate. Connect with Jenn: Instagram @chefjennmartello | TikTok @chefjennmartello
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