This is so good
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
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.