Rustic Tomato and Fresh Mozzarella Dip with Parmesan Crostinis

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6-8 servings 1x


For Crostinis

  • 1 baguette
  • 1/4 cup olive oil
  • 1/2 cup freshly grated Parmesan

For the Dip

  • 2 tablespoons olive oil
  • 1 large sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely minced
  • 3/4 cup sweet white wine
  • 28 ounce can of crushed tomatoes
  • 1/2 cup chicken stock
  • 1 tablespoon capers
  • 1/4 cup freshly grated Parmesan cheese
  • 8 ounces fresh mozzarella, sliced
  • 3 large basil leaves, coarsely chopped


  1. Set your oven to a low broil.
  2. Line a cookie sheet with parchment paper and set aside.
  3. Slice the baguette into thin slices, arrange in a single layer on the cookie sheet, brush each slice with olive oil and sprinkle with freshly grated Parmesan.
  4. Place under the broiler until a light golden brown and cheese just begins to bubble, 2-5 minutes depending on your oven. Leave the broiler on.
  5. In a large skillet that can be transferred to the oven, saute the red pepper, onion and garlic in olive oil until the peppers are translucent.
  6. Very carefully add the wine to the pan and simmer until the wine is reduced by nearly half.
  7. Add chicken stock, crushed tomatoes, capers, sugar and Parmesan to to sauce and simmer on low for 5-10 minutes until the Parmesan is fully melted.
  8. Cover the top of the sauce with mozzarella slices and place skillet under the broiler until the mozzarella is melted and beginning to bubble, about 5 minutes.
  9. Sprinkle chopped basil on top and drizzle 1-2 tablespoons of oil oil over dip. Serve with crostinis.