ROASTED TOMATO DIP

Served warm with a baguette or crackers, this is very tasty.  I divided it into two small dishes – two 6” black skillets are perfect, or two small baking dishes.  By doing that you can serve the first one warm and save the other one for another night, or if your crowd is large enough you can put the second one in to bake as you take the first one out so you are serving it warm.  Whatever you do, it will be doubtful that you have any leftovers.  Whatever is out will be eaten!

2 pints cherry tomatoes, halved

6 garlic cloves, peeled and smashed
2 sprigs fresh oregano leaves*
2 sprigs fresh thyme leaves*
¼ c. extra virgin olive oil
Salt and freshly ground black pepper to taste
18 oz. whipped cream cheese, room temperature
1 c. Mozzarella cheese, grated
½ c. Parmesan cheese, grated
2 baguettes, sliced and lightly toasted

Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil.

In a large bowl, toss together the tomatoes, garlic, oregano, thyme, olive oil, salt and pepper.  Spread out evenly onto the prepared baking sheet.  Bake for 10-12 minutes or until the tomatoes are slightly charred.  Set aside to cool slightly.

In a large bowl, whip the cream cheese and stir in the mozzarella and parmesan cheeses.  Add the roasted tomato mixture and stir to evenly distribute the tomatoes.

Transfer to 2 cast iron skillets or small baking dishes that have been sprayed with Pam.  (If desired, you may do this earlier in the day; cover and refrigerate until time to bake.)  Bake for 15-18 minutes, or until golden brown on top.  Remove from the oven and allow to cool slightly before serving with toasted bread.

*You can substitute dry herbs if necessary, but fresh is always best.