1 cup Red Sun Farms Sweetpops Tomatoes, quartered
2 medium Red Sun Farms Tomatoes, finely chopped
⅓ red pepper, diced small
⅓ yellow pepper, diced small
⅓ green pepper
¼ Vidalia® onion, diced small
½ cup panko bread crumbs (reserve half for topping)
⅓ jalapeño pepper, finely chopped (optional)
Salt and pepper
½ cup grated gruyère cheese (reserve half for topping)
½ cup grated mozzarella cheese (reserve half for topping)
¼ cup chopped fresh chives (reserve half for topping)
4 leaves basil, chopped fine
Sprigs of basil, for garnish
Drizzle of olive oil
½ French baguette, sliced thin
Prep Time: 15 min
Cook Time: 30 min
Servings: 4
1 Preheat oven to 350° F.
2 Mix all ingredients not reserved for topping in a bowl.
3 Grease a 6" shallow cast iron or oven-proof pan. Pour mixture into pan, making sure it is gently packed.
4 Top with the reserved ingredients and drizzle with olive oil.
5 Bake for 20 minutes until dip has firmed up and contents are baked through.
6 Cut baguette diagonally ½" wide, brush with olive oil, and bake for 5 minutes at 350° F. Dip in and enjoy!
To learn more about Red Sun Farms, visit www.redsunfarms.com
