This is so good

Ingredients

2 French baguettes, sliced on the diagonal

2 pints cherry tomatoes, halved

1 1/4 cups Mozzarella cheese, freshly grated

3/4 cup parmesan cheese, grated

1/3 cup fresh basil leaves, roughly chopped

2 (8 oz.) packages cream cheese or Neufchatel, room temperature

5 cloves garlic, crushed

4 tablespoons extra-virgin olive oil, divided

1/2 teaspoon dried oregano

kosher salt and freshly ground pepper, to taste

Directions

Step 1: Preheat oven to 425º F.

Step 2: Combine tomatoes, garlic, 2 tablespoons olive oil, oregano, salt and pepper in a large bowl and toss together until everything is thoroughly coated.

Step 3: Transfer tomato mixture to an parchment lined baking sheet and place in oven.

Step 4: Bake for 15-17 minutes, tossing in the middle, until tomatoes are charred.

Step 5: In a bowl or mixer, beat cream cheese until smooth, then mix in mozzarella and parmesan.

Step 6: Remove tomatoes and garlic from oven and let cool 5-10 minutes. Transfer to food processor, add basil, and pulse until smooth. 30-45 seconds.

Step 7: Fold pureed tomatoes into blended cheeses and pour into individual ramekins or a large skillet.

Step 8: Place in oven and bake for 15-20 minutes, or until bubbly.

Step 9: While dip is in the oven, brush baguette slices with remaining olive oil.

Step 10: Remove dip from oven and turn broiler on high.

Step 11: Place bread slices directly on oven rack and toast for 2-3 minutes. Keep an eye on them as they burn easily.

Step 12: Transfer bread slices to serving plate and serve hot with dip.