Four Cheese Dip with Crostini
A warm dip full of mozzarella, cream cheese, Boursin cheese, Italian Fontina cheese, tomatoes, hot sauce and basil. With toasted crostini bread slices to dip into the warm cheese.
Equipment
- small 8x8 baking dish
Ingredients
- 8 ounces cream cheese, softened
- 5 ounces Boursin cheese
- 1 clove grated garlic
- 1 cup shredded Italian Fontina cheese
- 1½ cups halved cherry tomatoes
- 4 ounces fresh mozzarella cheese, thinly sliced
- ¼ cup fresh basil leaves, chopped
- ⅛ tsp. crushed red pepper flakes
- 1-2 tbsp. Firelli hot sauce or other hot sauce
For the Crostini:
- 1 loaf French Baguette, thinly sliced
- 1 tbsp. extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees.
- For the Crostini: Spread the bread slices out on a baking sheet and drizzle them with the oil.
- For the Dip: Mix together the cream cheese, Boursin cheese, garlic, shredded Fontina, hot sauce (add both tablespoons for an extra spicy dip) and one cup of the cherry tomatoes. Spread this mixture into an 8x8 ceramic baking dish. Top this mixture with the sliced fresh mozzarella cheese. Bake the dip for 15 minutes, and the crostini for seven minutes.
- When the dip comes out, top it with the red pepper flakes, the rest of the cherry tomatoes, and the basil.
- Serve warm. To reheat: Heat in a 350 degree oven for ten minutes.
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