Name: Baked sundried tomato and mozzarella dip
Cook time: 40 min
Total time: 40 min
Ingredients: 1 baguette, sliced into 1cm-thick slices; 1 tablespoon olive oil, to drizzle; salt and freshly ground black pepper; 6 clove garlic, peeled, 2 left whole and 4 minced; 450 gram sundried tomatoes in oil, drained and chopped; 2 teaspoon fresh thyme leaves; 6 tablespoon fresh basil, finely sliced, plus extra to garnish; 600 gram fresh mozzarella, drained and sliced; 2 tablespoon extra virgin olive oil; crudités, to serve

Baked sundried tomato and mozzarella dip

This delicious baked sundried tomato and mozzarella dip recipe is perfect for entertaining. Serve warm while wonderfully stretchy, accompanied with baked baguette and crudités

Makes 2.5 cup

Cook

40M

This recipe first appeared in Food magazine issue 85.

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Ingredients

1 baguette, sliced into 1cm-thick slices

1 tablespoon olive oil, to drizzle

salt and freshly ground black pepper

6 clove garlic, peeled, 2 left whole and 4 minced

450 gram sundried tomatoes in oil, drained and chopped

2 teaspoon fresh thyme leaves

6 tablespoon fresh basil, finely sliced, plus extra to garnish

600 gram fresh mozzarella, drained and sliced

2 tablespoon extra virgin olive oil

crudités, to serve

Method

1.Preheat the oven to 180°C. Place the baguette slices on a wire rack on a baking tray, drizzle with some olive oil and season with salt. Bake in the preheated oven for up to 15 minutes, until the bread is golden in colour. Remove from the oven and, while they are still hot, rub each slice with the whole garlic cloves.

2.Meanwhile, in a medium bowl, combine the sundried tomatoes, minced garlic, thyme and basil and season with black pepper.

3.Carefully slice your mozzarella ball into 2cm-wide strips, taking care not to lose the middle. Take 2 small ovenproof dishes. Place ¼ of the sundried tomato mix in each and top each with ¼ of the mozzarella. Repeat once more, and drizzle with 1 tablespoon extra virgin olive oil.

4.Bake in the preheated oven for 30 minutes, or until the cheese has melted and starts to bubble. Lightly stir the dip 15 minutes into baking to combine the layers. Garnish with basil and serve warm with the baked baguette and crudités.