Hot Caprese Dip with Balsamic Glaze
2 packages Philadelphia Cream Cheese
5 ounces fresh buffalo mozzarella, chopped into chunks
3 tablespoons chopped fresh basil, reserving some for garnish
¼ cup Rouses Balsamic Vinegar
½ pint cherry tomatoes, sliced in half
Toasted baguette slices, for serving
Preheat oven to 350 degrees.
In a large bowl, mix together the cream cheese, mozzarella and basil (except for the reserved basil for garnish) until blended. Spread mixture into a medium oven-safe dish. Bake for 10 minutes or until the cheese is bubbly.
Meanwhile make the blasamic glaze. Bring the vinegar to a simmer in a small saucepan over medium heat. Let simmer for 30 seconds, then turn off heat. Let sit for 5-10 minutes to thicken.
Remove cheese dip from the oven and top with cherry tomatoes. Turn on broiler. Return dip to the oven, and broil until tomatoes are slightly brown.
Top with chopped basil and drizzle with balsamic glaze. Serve with toated baguette slices.