Ingredients
- 1 1/2 cups cherry tomatoes, halved and divided
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons pesto sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil, finely sliced (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 1.5‑quart casserole dish or oven‑safe skillet.
- In a bowl, combine 1 cup of halved cherry tomatoes, mozzarella, Monterey Jack, sour cream, pesto, salt, and black pepper.
- Spread the mixture evenly into the prepared dish.
- Scatter the remaining tomato halves over the top.
- Bake for about 25 minutes, until hot, bubbly, and lightly golden.
- Let cool slightly, then garnish with fresh basil before serving.
Notes
- Use grape tomatoes if cherry tomatoes aren’t available.
- Add extra shredded cheese for a cheesier version.
- Stir in red pepper flakes or hot sauce for a spicy kick.
- Drizzle balsamic glaze on top after baking for sweet tanginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian‑Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 190
- Sugar: 4g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
