Chicken Caprese Dip

Directions

For the Pesto Crostini and Tomatoes

• Preheat oven to 350°F. Line a sheet pan with a piece of parchment paper or a silicone baking mat.
• In a small bowl, stir together the 3 tablespoons olive oil and 1 tablespoon of the basil pesto.
• Cut the baguette on the diagonal into ¼”-1/8” thick slices and brush one side of each slice with the pesto oil. Place on the prepared sheet pan, pesto side up.
• Separately, put the tomatoes in a 9”x9” baking dish or 9” deep dish pie pan, drizzle with a little olive oil and a pinch each of salt and pepper. Give the pan a couple shakes to fully coat the tomatoes.
• Bake both the pesto crostini and the tomatoes until the crostini are lightly golden and crispy, 10-12 minutes.
• Remove the crostini from the oven and bake the tomatoes for another 10 minutes to soften while you prepare the dip.

For the Dip

• In a medium bowl, stir together the sour cream, ¼ cup of the basil pesto, garlic powder, Italian seasoning and red pepper flakes (if using).
• Fold in the mozzarella/provolone, shredded chicken and half the parmesan; stir until combined.
• Remove half the tomatoes from the baking dish, set aside for a moment then add the cheese mixture on top of the tomatoes left in the dish, spreading evenly.
• Top with the other half of the tomatoes and remaining parmesan.
• Bake for 15-20 minutes or until cheese has melted, bubbling and golden brown.
• Remove from the oven, drizzle the remaining tablespoon of basil pesto on top, garnish with fresh basil and serve immediately with the pesto crostini.
• Crostini can be made a few days in advance and tightly wrapped. The dip can be assembled and refrigerated 2 days ahead. Let sit at room temperature for 1 hour before baking.