Cheesy Italian mozzarella and tomato dip

A gooey and cheesy tomato dip you can cook in just 15 minutes. - by Ellie Vernon

Cheesy Italian mozzarella and tomato dip

Pablo Martin

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Ingredients

½ cup canned finely chopped tomatoes

¼ cup tomato paste

¼ cup basil leaves, finely chopped, plus extra to garnish

1 Tbsp extra virgin olive oil

2 tsp dried Italian herbs

180g tub baby bocconcini, drained

Method

Preheat oven to 180 degrees C fan-forced (200 degrees C conventional).
Combine tomatoes, paste, basil, oil and herbs in a large bowl.

Step 2
Stir in bocconcini.

Step 3
Transfer to two 1-cup capacity wide, shallow baking dishes. Bake for 15 minutes.

Step 4
Garnish with extra basil leaves and serve hot.

Ellie Vernon

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.