Tomato season is upon us and it’s really the only time of year that I enjoy and appreciate fresh tomatoes.
While I love a good traditional caprese salad as much as the next person, it’s always fun to mix it up when it comes to classic recipes. I cooked heirloom cherry tomatoes on the stove until they burst, then tossed them with baby mozzarella balls, fresh basil, and a drizzle of extra virgin olive oil. Voila, easy and delicious burst tomato caprese dip! Perfect with crackers, sliced bread, or on top of grilled chicken.
I shared the recipe on a guest post over on my good friend and fellow Italian, Crystal’s blog, Eat Drink Cleveland. She writes about all things Cleveland and north east Ohio with plenty of good food. Check out the recipe here and spend some time browsing Crystals’ blog, she’s so much fun and has excellent taste.