Ingredients:

  • 2 cups (300g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, smashed
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 8 oz (225g) cream cheese, softened
  • 1 cup (115g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp (8g) fresh basil leaves, chiffonade
  • 1 tsp (5ml) balsamic glaze

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cherry tomatoes, olive oil, smashed garlic, salt, and pepper directly in a 9-inch cast iron skillet or oven-safe baking dish.
  2. Roast for 15–20 minutes until the tomatoes have burst and the skins are slightly charred.
  3. Remove the skillet from the oven. Using a spatula, create a small well in the center of the roasted tomatoes.
  4. Scoop the softened cream cheese into the center space and spread it slightly. Sprinkle the shredded mozzarella and Parmesan evenly over the top.
  5. Return the skillet to the oven for 5–8 minutes, or switch to the broiler for 2–3 minutes, until the cheese is bubbling and has developed a golden-brown crust.
  6. Remove from heat and garnish immediately with fresh basil and a drizzle of balsamic glaze.