Cold Caprese Dip
A layered caprese dip that's perfect for serving with crostini! Made with a layer of herbed Boursin cheese topped with fresh mozzarella, chopped cherry tomatoes, and fresh basil. Add a drizzle of olive oil and balsamic glaze and serve! This is the perfect summertime dip recipe!
Ingredients
- 2 5.2 ounce packages Boursin Cheese ((softened) any flavor variety, I used Basil & Chive)
- 1 pint grape tomatoes (chopped)
- 1 cup mozzarella (chopped )
- 1/3 cup basil (chiffonade cut (see notes))
- 2 tbsp feta (crumbled (optional))
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- 1/4 tsp black pepper ((more or less to taste))
- 1/4 tsp sea salt ((more or less to taste))
Instructions
- In the bottom of your serving dish, spread the softened Boursin cheese evenly to make your bottom layer.
- In a small mixing bowl, stir together your chopped tomatoes (patted dry to remove excess moisture) and chopped mozzarella. Layer the mixture on top of the Boursin cheese in your serving dish.
- Add fresh basil (chopped or chiffonade cut) on top. Sprinkle with crumbled feta cheese (optional).
- Drizzle olive oil and balsamic glaze on top.
- Sprinkle sea salt and freshly ground black pepper evenly over top.
- Serve with crostini or toasted baguette slices.
Notes
How to Chiffonade Basil: To chiffonade your basil (or any other herb), simply stack several basil leaves together, roll it tightly and using sharp knife, cut thin slivers of basil.
Calories: 137kcalCarbohydrates: 6gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 283mgPotassium: 210mgFiber: 1gSugar: 4gVitamin A: 881IUVitamin C: 11mgCalcium: 133mgIron: 1mg
Tried this recipe?Let us know how it was!