Mozzarella Dip with сherry tomatoes

In an 8″-by-8″ baking dish, combine cherry tomatoes, extra-virgin olive oil, balsamic vinegar, fresh basil, 1/4 teaspoon kosher salt, and a few grinds of freshly ground black pepper.

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Preheat oven to 425º. Bake, tossing halfway through, until tomatoes burst and are golden in spots, about 20 minutes.

Add garlic, then let cool slightly. Discard basil sprigs.

In a food processor, pulse mozzarella, ricotta, cream, and 3/4 teaspoon salt, adding up to 2 tablespoons more cream a bit at a time if needed, until creamy and spreadable, about 1 minute. Season to taste with more salt, if desired.

Spread mozzarella mixture onto a platter and dollop with pesto.

Scrape burst tomatoes and any accumulated juices over; season with black pepper.

Serve with grilled bread, bread, crackers, or crudités.