Ingredients:

  • 8 oz Full Fat Cream Cheese, softened
  • 4 oz Mascarpone Cheese
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly ground Black Pepper
  • 1 tablespoon Extra Virgin Olive Oil (for the base)
  • 1½ cups Cherry Tomatoes, quartered or halved
  • ½ cup Fresh Basil Leaves, chiffonade
  • 8 oz Fresh Mozzarella Pearls (Bocconcini or Ciliegine), well-drained and patted dry
  • 2–3 tablespoons Balsamic Glaze (store-bought or homemade reduction)
  • 1 teaspoon Extra Virgin Olive Oil (for drizzling)
  • Flaky Sea Salt, to taste (for finishing)

Instructions:

  1. Ensure both the cream cheese and mascarpone are at true room temperature for a smooth whip.
  2. In the mixing bowl, combine the cream cheese, mascarpone, garlic powder, dried oregano, salt, pepper, and 1 tablespoon of olive oil.
  3. Using an electric mixer, whip the mixture on medium speed until completely smooth, light, and airy—about 2–3 minutes. The base should look fluffy, almost like thick frosting.
  4. Transfer the whipped base to your shallow serving dish and spread it evenly, creating a flat surface for the toppings. Set aside.
  5. Pat the mozzarella pearls thoroughly dry using kitchen paper or a clean tea towel. This prevents excess moisture from making the dip watery.
  6. Quarter the cherry tomatoes and slice the basil into thin ribbons (chiffonade).
  7. Gently combine the drained mozzarella, chopped tomatoes, and basil in a separate small bowl. Do not salt the topping mixture yet.
  8. Spoon the topping mixture evenly over the whipped cheese base, covering the entire surface.
  9. Cover the dish lightly and refrigerate for a minimum of 30 minutes. This allows the flavors to meld and the cheese base to firm up slightly.
  10. Just before serving, drizzle the entire dip with the balsamic glaze and a final teaspoon of quality EVOO. Sprinkle the topping with a small pinch of flaky sea salt.
  11. Serve immediately with toasted baguette or sturdy vegetable crudités.