Hot caprese dip

It's so great to have a recipe like this when you're in the kitchen for a full day making food for three Christmases...literally chop 3 ingredients up, mix them together, and put in the fridge until you're ready to bake.  Oh, and if you didn't know...anything with the word "caprese" in it gets put on the short list to make as soon as possible...I think I found this recipe on Tuesday and made it on Friday. One of my fave summer appetizers is the caprese skewers I made for the 4th of July this year...and this dip held it's own against those!

10 oz fresh mozzarella, chopped into cubes

2 roma tomatoes, seeded and juiced

3 T freshly chopped basil

Bake at 375 for 15-20 minutes, then switch to broil for 2 minutes so the cheese is bubbly and golden brown when you serve. The only suggestion I have is to make sure you get most of the juice and seeds out of the tomato before adding it into the mix to prevent standing liquid after baking....not that the juice is bad tasting, I ate the crap out of it.  But it just doesn't look the best for serving...

I baked a baguette and sliced it up to serve as the dipper.

There were a bit of leftovers, which I killed last night.  Had to get rid of it before the end of the year when the real wedding dieting starts....and there's no way I was throwing this out, mmmmmmm all that basil-y goodness is one of my favorite flavas out there!  You had me at caprese.....