This Creamy Tomato and Cheese Skillet Dip is ideal as a small bite before a dinner with friends. We served it with a charcuterie platter and some insaneley addictive pitta chips. All to be followed by lasagna, garlic bread and a great caesar salad. The finali was a fruit clafoutis and ice cream.

Tomato and Cheese Skillet Dip

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Course: Small Bites
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : Lightly season just before you add the mozzeralla cheese. The cheese will add most of the salt needed for the dish.


  • 1 tbsp unsalted butter
  • 1 clove grated garlic
  • 1 small finely diced shallot
  • 1 tsp fresh or 1/2 tsp dried thyme
  • 1 pint cherry tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella cheese


  • 2-3 sprigs fresh basil
  • 1/2 demi-baguette thinly sliced


Gather all ingredients before starting recipe.

  • Pre heat broiler.
  • Heat 1 tbsp unsalted butter in a small skillet. Add 1 small finely diced shallot and sauté until soft, 3-4 minutes. Add 1 tsp fresh or 1/2 tsp dried thyme and 1 clove grated garlic and cook for another minute or until the herb and garlic become fragrant.
  • Add 1 pint cherry tomatoes and toss to combine.
  • Add 1/2 cup heavy cream and cook until the cream has reduced by half, about 5 minutes.
  • Turn off heat, top with 1/2 cup shredded mozzarella cheese. Transfer pan to a pre heated broiler and broil until the cheese is golden and the tomatoes are beginning to char, 2-3 minutes.
  • Garnish with fresh basil and serve with fresh slices of toasted baguette.


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