Tomato Pesto Fondue
The perfect spread for your crostini appetizer! Our Tomato Pesto Fondue combines Dei Fratelli Chopped Italian Tomatoes with basil pesto, mozzarella cheese, goat cheese, and olive oil for this 5-ingredient appetizer for your charcuterie board!
Servings 12 servings
Ingredients
- 1 (28 oz.) can Dei Fratelli Chopped Italian Tomatoes
- 1/2 Cup Prepared Basil Pesto
- 2 lbs. Mozzarella Cheese cubed
- 2 (4 oz.) packages Goat Cheese softened
- 2 Tbsp. Extra Virgin Olive Oil
- Nonstick Cooking Spray as needed
Instructions
- Preheat the oven to 400 F.
- Spray two loaf pans with non-stick spray. Place 1 lb. of mozzarella cubes in the bottom of each pan.
- Mix together Dei Fratelli Chopped Italian Tomatoes and basil pesto sauce. Pour half of the mixture into each pan over the mozzarella.
- Crumble the goat cheese in marble-sized pieces and sprinkle 4 oz. on top of each pan.
- Place both loaf pans in the oven and bake for 20 minutes, or until the cheese has melted and the mixture is bubbling.
- Drizzle each pan with 1 Tbsp. of olive oil and serve hot.
Notes
Serve with toasted baguette slices and garnish with fresh basil, if desired.
Related Recipes To Try:
Italian Layer Dip
Spinach Dip
Lasagna Dip