2 1/2 cups BelGioioso Ricotta con Latte® cheese
1/2 cup BelGioioso Parmesan cheese, grated
1 1/2 cups BelGioioso Fontina cheese, shredded
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup fresh basil, torn, plus more for garnish
1 Tbsp. lemon juice
1 cup cherry tomatoes, halved
3 Tbsp. extra virgin olive oil
1 baguette, sliced into 1/2 in. pieces
Preheat oven to 400ºF.
In a large bowl, mix together Ricotta con Latte®, Parmesan, 1 cup Fontina, garlic, crushed red pepper flakes, salt, pepper, basil, and lemon juice. Gently stir in cherry tomatoes and olive oil.
Transfer dip to a small cast-iron skillet or baking dish and top with remaining 1/2 cup Fontina.
Bake 20 to 25 minutes, until bubbly and golden brown.
Garnish with basil and serve with baguette slices.