This week flew by.

baked caprese dip

I spent Canadian Thanksgiving hanging out with a few strangers at a Sicilian cooking class, spent the week in a dark room watching wasps walk on paper, and right now I’m in Lipari attempting to get this post to you with some sketchy wifi.

Lipari

The cooking class was the highlight of my week. I reserved a spot back in June, after seeing countless posts online about it. If you’ve ever Googled “what to do in Sicily” then you will have seen Cooking with the Duchess. I thought it sounded interesting, so I booked a spot, and boy was I in for a treat.

sicilian sundays

THE FOOD WAS AMAZING! And was traditional Sicilian fare, in the most honest form. I can’t wait to share the recipes with you!!

Sicilians eat their meals like this:

Antipasti – hot or cold appetizers
Primi – the first course, which is usually a hot dish like pasta, risotto, gnocchi, or soup.
Secondi – the second course, which is the main dish (usually fish or meat).
Contorni – side dish that accompanies the secondi.
Dolci – sweets and dessert.
Digestivo – “digestives” like liquors/liqueurs.

And we did all of the above. Needless to say, I went to bed without dinner. I was STUFFED!

sicilian sundays

And you really have to love Sicilians for sticking to tradition. This baked caprese dip is so Italian it’ll knock your socks off.

baked caprese dip

It has the freshest ingredients you can get: market tomatoes and basil and fresh buffalo mozzarella.

baked caprese dip

baked caprese dip

True love in a baking dish, really.

baked caprese dip

I served this alongside some fresh cut Italian bread and pita crackers and we devoured it in minutes. The perfect antipasti!!

Is there anything better than bubbly cheese?!

baked caprese dip

Baked Caprese Dip

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 2-4 servings

Ingredients

  • 1 large ball (10-12 ounces) fresh mozzarella, sliced
  • 4-5 small roma tomatoes, diced
  • small handful fresh basil, chopped
  • Pinch fine sea salt
  • Baguette slices, crackers, or pitas for serving

Instructions

  1. Preheat oven to 375*F.
  2. Dice the tomatoes and press between a few pieces of paper towel to dry. Keep pressing until most of the water is squeezed out of the tomatoes (you'll probably need a few pieces of paper towel). Place diced tomatoes in the bottom of a small baking dish.
  3. Like the tomatoes, place the sliced fresh mozzarella between a few pieces of paper towel and squeeze as much water out as you can. Place the slices on top of the tomatoes. Sprinkle with chopped fresh basil.
  4. Bake for 15-20 minutes, and then broil for ~2 minutes so the cheese becomes bubbly and golden on top.
  5. Serve immediately with crackers or cut baguette slices.

Notes

Recipe adapted from How Sweet It Is

Make sure to squeeze as much liquid out of the tomatoes and mozzarella as possible! It will be very watery if you don't.

http://warmvanillasugar.com/2014/10/19/baked-caprese-dip/

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23 Responses to Sicilian Sundays: Baked Caprese Dip

  1. This is why I love Italian food!!! Look at that simple ingredient list!

    • Laura says:

      Me too, simple but Fresh! Fresh ingredients always allow me to pass myself off as a much better cook than I really am. And is there anything better than fresh, bubbly cheese? Nope. No way.

      I don’t need to google Sicily because I just pop in a Rick Steves video anytime I find the need to visit Italy and that seems to be the best I can do for now until funds increase, haha.

  2. sippitysup says:

    I love these Sunday posts and I love Sicilian food. GREG

  3. Leslie says:

    Yummmm! I love Sicilian Sundays!

  4. This looks way too delicious. Definitely making it for my next cheat day!

  5. Sugar et al. says:

    Gorgeous food! I can never have enough of Italian cuisine. Love the photos.

  6. What an incredible post! Thanks for sharing your experience with us!

  7. Ah, such an honest and delicious dip, I can almost taste it through the photos there, yet another lovely post – keep ’em coming and enjoy your journey 🙂 xx

  8. It is impossible to beat this combination of ingredients when heated into melty goodness. Perfect!

  9. No, there’s nothing better than bubbly cheese! This dip sounds fantastic. The cooking class sounds like fun.

  10. Totally enjoying your posts. Your pictures are wonderful.

  11. Sydney @ The Crepes of Wrath says:

    Definitely making this for Thanksgiving! It sounds amazing and perfect for a crowd.

  12. These are gorgeous photos! My dream appetizer for sure… I love caprese. The first shot is simply stunning 🙂

  13. So jealous of the cooking class! This dip looks amazing!

  14. Joanne says:

    All I need in life is bubbly cheese! And a big old pan of this.

  15. Monet says:

    Nope. I think bubbly cheese takes the cake!

  16. Tom says:

    I’m going to have to go find a full-on Italian deli now for some fresh mozzarella. This looks too good not to try, especially now that the weather is getting cold. Seems like a perfect potluck food too.

  17. Karen says:

    What a delicious trip this must have been. I just love the simplicity and beauty of the menu – and the stunning scenery!

  18. Love the sound of this caprese dip!

  19. […] I love dip of all kinds whether it’s hot or […]

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