Baked Cheesy Tomato Caprese Dip

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A 10 minute, 5 ingredient dip.


  • 6 slices round of Provolone cheese
  • 4 small/medium tomatoes (I used vine ripened tomatoes)
  • 1 clove of garlic (minced)
  • 1/2 cup chopped fresh basil
  • 2 tsp olive oil
  • salt & pepper to taste
  • balsamic vinegar for drizzling or dipping
  • crusty bread (crackers for dipping)


  1. Preheat your oven to 450 degrees.
  2. Chop the tomatoes into small pieces and add them to a bowl.
  3. Drain any extra tomato juice.
  4. Add the minced garlic, chopped basil, olive oil and salt & pepper. Mix well.
  5. In a small baking dish lay out 2 slices of the Provolone cheese.
  6. Add half of the tomato mixture to the baking dish.
  7. Add 2 more slices of cheese, then the remaining tomatoes.
  8. Rip up the remaining 2 slices of cheese and sprinkle it on top of the tomatoes, and tuck in to any spaces you want extra cheese!
  9. Bake for about 5 minutes…watch it carefully so as not to burn it!
  10. Serve with crusty bread or crackers!