Baked Caprese Dip

• 4 Small Roma Tomatoes
• 1 pinch Fine Sea Salt
• 1 (10 To 12 Oz. Size) Ball Of Fresh Mozzarella, Sliced
• 13 cups Fresh Basil, Chopped
• Baguette Slices, Crackers, Or Pitas For Serving

1. Preheat oven to 375 F.
2. Dice the tomatoes and press them between a few pieces of paper towel to dry.
3. Keep pressing until most of the water is squeezed out of the tomatoes (youll probably need a few pieces of paper towel).
4. Place diced tomatoes in the bottom of a small baking dish (I used a small oval baker but something the size of a loaf pan may also be fine).
5. Sprinkle salt over top.
6. Like the tomatoes, place the sliced fresh mozzarella between a few pieces of paper towel and squeeze as much water out as you can.
7. Place the slices on top of the tomatoes.
8. Sprinkle with chopped fresh basil.
9. Bake for 15-20 minutes and then broil for about 2 minutes so the cheese becomes bubbly and golden on top.
10. Serve immediately with crackers or cut baguette slices.
11. Note: Make sure to squeeze as much liquid out of the tomatoes and mozzarella as possible!
12. It will be very watery if you dont.
13. Recipe adapted from How Sweet It Is.

tomatoes, salt, mozzarella, fresh basil, crackers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-caprese-dip/ (may not work)