Rustin is sitting next to me finishing our taxes. SNOOZE FEST! I'm scrolling my blog looking for recipes that have not seen the light of day, for no reason other than I have yet to write a post to attach to the pictures and recipe...
Tomatoes aren't in season yet, I get it. However, there are ways to use them, even as we not so patiently wait for the best season of all to arrive. What pairs better with tomatoes than cheese and carbs? Nothing. The answer is nothing.
Using a cast iron skillet is one of the best ways to serve a gooey cheese dip. While I love a classic bruschetta with fresh mozzarella, a warm cheese dip to compliment the cool tomatoes is a killer combination.
Another reason I love this dip is because you can pretty much throw in your favorite combo of white cheeses. Clean out your cheese drawer...if I am perfectly honest that is how this recipe came together.
- 4 oz. cream cheese, softened at room temperature
- 1/2 cup parmesan cheese
- 1/2 cup feta
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup tomatoes, diced
- 1/2 cup basil, julienned
- 1 tablespoon olive oil
- 1 fresh baguette, sliced thin
1. Preheat oven to 400. Mix cream cheese, parmesan, feta, rosemary, thyme, salt and pepper in a small bowl. Put mixture in a greased cast iron skillet. Bake in preheated oven for 10-15 minutes, until bubbly.
2. Brush olive oil on sliced baguette. Toast in preheated oven, 2-3 minutes. Be careful here! They burn easily.
3. While the cheese is baking, toss the tomatoes with the basil, olive oil, salt and pepper.
4. Serve the cheese immediately with the tomatoes!
Until next time, stay cheesy!