| 10 ounces fresh mozzarella, chopped into cubes | 3 tablespoons freshly chopped basil (or about 1 tablespoon dried), plus more for garnish |
| 2 roma tomatoes, seeded and juiced |
Preheat oven to 375. Squeeze juice out of the tomatoes to reduce the moisture in the dish. Combine all ingredients and bake for 15 minutes. Sprinkle with balsamic vinegar if desired.
*Best served with a constand heat (fondue pot) source to keep the cheese melted.
Courtesy of chefrecip.es
