Cheesy Italian Mozzarella And Tomato Dip
Preparation time 5 mins
Cooking time 15 mins
Serves 8-10
- ½ cup canned finely chopped tomatoes
- ¼ cup tomato paste
- 4 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
- Preheat oven to 180C fan-forced (200C conventional)
- Combine tomatoes, paste, basil, oil and herbs in a large bowl
- Stir in bocconcini
- Transfer to two 1-cup capacity wide, shallow baking dishes. Bake for 15 minutes
- Garnish with extra basil leave and serve hot’
