2 French baguettes, sliced diagonally (optional)
2 pints cherry tomatoes, halved
1 1/4 C Mozzarella cheese, freshly grated
3/4 C parmesan cheese, grated
1/3 C fresh basil leaves, roughly chopped
2 pkg cream cheese, softened
5 cloves garlic, crushed
4 Tbsp extra-virgin olive oil, divided
1/2 tsp dried oregano
kosher salt and freshly ground pepper, to taste
Preheat oven to 425 F degrees.
Combine tomatoes, garlic, 2 Tbsp olive oil, oregano, salt, and pepper, in a large bowl. Mix until thoroughly coated.
Transfer to an aluminum foil-lined baking sheet and place in oven.
Bake for 15-17 minutes, tossing in the middle, until tomatoes are charred.
In a bowl or mixer, beat cream cheese until smooth. Mix in mozzarella and parmesan.
Let tomatoes and garlic cool 5-10 minutes. Transfer to food processor. Add basil and pulse until smooth.
Fold into blended cheeses and pour into a large skillet.
Bake for 15-20 minutes, or until bubbly.
While dip is in the oven, brush baguette slices with remaining olive oil, if using.
Remove dip from oven and turn on broiler.
Toast for 2-3 minutes. Keep an eye on them as they burn easily.