Quick Roasted Cherry Tomato and Basil Cream Dip
A silky, vibrant dip made by roasting sweet cherry tomatoes until they burst and caramelize, then blending them with creamy mascarpone, fresh basil, and roasted garlic. Ready in under 30 minutes, it's perfect for entertaining. Serve warm or at room temperature with crostini, crackers, or fresh vegetables.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 35 min
- Makes
- About 1½ cups (360 ml) dip
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Make sure mascarpone is at room temperature so it blends smoothly
- Have fresh basil leaves ready to tear
Roast tomatoes and garlicOven 425°F / 220°C
- Spread the halved cherry tomatoes cut-side down on an 18×13-inch sheet pan.
- Scatter the smashed garlic cloves among them.
- Drizzle with 3 tablespoons olive oil and sprinkle with ¾ teaspoon sea salt and a few grinds of black pepper.
- Toss gently to coat, then spread tomatoes back into a single layer, cut-side down.
- Roast at 425°F (220°C) for 15–18 minutes, until the tomatoes are soft, their skins are blistered and beginning to char in spots, and the juices pool on the pan.
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Ready when: Tomato skins are blistered and charred in spots; juices pool on the pan
Tip: Don't stir the tomatoes while roasting—let them sit cut-side down so they develop a caramelized surface and concentrate their flavor.
Cool and squeeze garlic
- Remove the pan from the oven and let it cool for 3–5 minutes so the garlic is cool enough to handle.
- Squeeze each roasted garlic clove out of its skin into the pan with the tomatoes.
- Discard the skins.
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Ready when: Garlic cloves are cool enough to pinch without burning
Tip: The roasted garlic skin will slip off easily once cool—the flesh inside will be sweet and creamy.
Blend with mascarpone
- Transfer the roasted tomatoes, their juices, and the squeezed garlic to a food processor.
- Add the 8 ounces of room-temperature mascarpone, the torn basil leaves, the 1 tablespoon lemon juice, and the red pepper flakes if using.
- Pulse until the mixture is mostly smooth with just a few small tomato pieces visible—aim for a chunky-smooth texture, not a completely pureed one.
- Taste and adjust seasoning with more sea salt and black pepper as needed.
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Ready when: Dip is smooth with visible flecks of tomato and basil throughout
Tip: Pulse instead of running the machine continuously to keep the dip's texture rustic and to preserve the fresh flavor of the basil.
Serve
- Transfer the dip to a serving bowl.
- Serve warm or at room temperature with crostini, crackers, or fresh vegetable crudités such as bell peppers, cucumbers, or celery.
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Tip: If making ahead, chill the dip and bring it to room temperature 15 minutes before serving for the best flavor.
Good to know
Tips
- For extra depth, add a small pinch of smoked paprika or a few anchovy fillets blended in with the tomatoes—they melt seamlessly and add savory richness without a fishy taste.
- Make this a showstopper: serve the dip in a shallow bowl, drizzle generously with good olive oil, top with whole basil leaves and a pinch of sea salt, and add a few roasted garlic cloves on the side.
- If your mascarpone is cold and clumpy, let it sit at room temperature for 30 minutes before blending, or the dip won't achieve a silky consistency.
- Toast the crostini lightly with garlic—rub each slice with a cut garlic clove after toasting for an extra layer of flavor that pairs perfectly with this dip.
Make ahead
Can be prepared up to 2 days ahead and refrigerated in an airtight container. Bring to room temperature 15 minutes before serving, or gently reheat in a small saucepan over low heat, stirring occasionally, until warmed through (about 5 minutes).
Storage & reheating
Room temperature (up to 1 hour). Refrigerator: covered, up to 3 days. Freezer: up to 2 months (thaw overnight in fridge and stir well before serving; texture may be slightly separated). To reheat, place in a small saucepan over low heat, stirring gently, until warm; do not boil.
Substitutions
- mascarpone cheese, at room temperature → crème fraîche or whipped cream cheese. Use equal amounts; crème fraîche will be tangier, cream cheese slightly denser. Both work beautifully.
- fresh basil leaves → fresh mint or parsley. Mint adds a cool note; parsley keeps it herbaceous. Use the same amount.
- cherry tomatoes, halved → grape tomatoes or small plum tomatoes, halved. Any small, sweet tomato will work. Avoid large slicing tomatoes, which contain too much water.
- fresh lemon juice → white wine vinegar or aged balsamic vinegar. Use 2 teaspoons of vinegar instead of 1 tablespoon juice. Adjust to taste.
