INGREDIENTS
2-pint Cherry Tomatoes (halved)
6 Garlic cloves (peeled and smashed)
2 sprigs fresh Oregano (leaves torn)
2 sprigs fresh Thyme (leaves torn)
2 Tbsp. Buona Cucina Traditional Dark Balsamic Vinegar
18 ounces Whipped Cream Cheese (room temperature)
1 cup Mozzarella Cheese (grated)
1/2 cup Parmesan Cheese (freshly grated)
1/4 cup Buona Cucina Garlic Infused Oil or try Basil, Oregano, Spicy Calabrian Pesto ect your choice
Salt and Pepper
2 Baguettes (sliced and lightly toasted)
Directions
Preheat oven go 450 degrees F. Line a baking sheet with aluminum foil.
Use a large bowl, and toss together the tomatoes, garlic, oregano, thyme, 1/4 cup olive oil, salt, balsamic vinegar, and pepper. Then spread out evenly onto the prepared baking sheet. Bake for 10 to 12 minutes or until tomatoes slightly charred. Next set aside to cool slightly.
In a large bowl, whip the cream cheese and stir in the mozzarella and parmesan cheese. Add the roasted tomatoes and garlic mixture to the cream cheese. Stir to evenly distributed the tomatoes.
Transfer to 9-inch dish. Bake for 15 to 18 minutes, or until golden brown on top. Remove from oven and allow to cool slightly before serving with toasted bread.
Recipe adapted from Clinton Kelly