- 6
4/5
(1 Votes)
Ingredients
- 1 pint grape tomatoes, tomatoes cut in half
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pacakages cream cheese, softened
- 1 cup mozzarella, grated
- 1 cup provolone cheese, grated
- 1/4 cup parmesan cheese + more for garnish
- 4 garlic cloves, minced pressed
- 1/4 cup basil leaves, chopped
- 2 tablespoons thyme leaves, chopped
- 1/2 tablespoon oregano
Preparation
Step 1
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.
Mix softened cream cheese with about 3/4 cup each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish. Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately.