Margherita Dip Recipe
Signature tomato sauce topped with creamy Boursin cheese, baked and finished with housemade basil pesto; served with grilled Romano flatbread. 12.99
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Ingredients
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Tomato Sauce
Boursin Topping
Housemade Basil Pesto
Grilled Romano Flatbread
Finishing & Garnish
Method
Tomato Sauce
- 1
- 2
Build the sauce
Stir in 1 tbs tomato paste and cook 1 minute to deepen the flavor. Pour in 800 ml crushed tomatoes, then add 1 tsp sugar, 1 tsp dried oregano, 0.25 tsp red pepper flakes, 1 tsp kosher salt and 0.5 tsp black pepper. Bring to a gentle simmer.
- 3
Simmer and finish
Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and flavors meld, 18–25 minutes. Taste and adjust seasoning (add more salt, pepper or a pinch more sugar if needed). Keep warm while you prepare the other components.
Boursin Topping
- 4
Loosen the Boursin
Allow 150 g Boursin to come to room temperature. In a small bowl, stir the Boursin with 60 ml heavy cream until smooth and spoonable — you want a creamy but slightly thick texture so it will dollop and hold shape when baked. Cover and set aside.
Housemade Basil Pesto
- 5
- 6
Blend the pesto
In a small food processor, combine 2 cups packed fresh basil, the toasted pine nuts, 25 g grated Parmesan, 1 garlic clove, 1 tsp lemon juice and 0.5 tsp kosher salt. Pulse to begin breaking down solids, then stream in 80 ml olive oil with the motor running until emulsified and smooth but still a little textured. Taste and adjust salt or lemon. Transfer to a bowl and set aside.
Grilled Romano Flatbread
- 7
- 8
Season flatbreads
Brush both sides of each flatbread lightly with olive oil (use the 2 tbs), then sprinkle each with a pinch of garlic powder, a light dusting of grated Romano (about 25 g total divided), 1 tsp chopped rosemary (if using) and 0.25 tsp kosher salt, distributing evenly among the 4 flatbreads.
- 9
Grill until charred
Place flatbreads on the hot grill or skillet. Cook 1–2 minutes per side until warmed through, slightly puffed in places and showing char marks, and the Romano has lightly melted and toasted. Remove and keep warm, covered with a clean towel.
Assembly & Bake
- 10
Preheat oven and prepare vessel
Preheat oven to 425°F (220°C). Use a 10–12 inch ovenproof skillet or a shallow baking dish.
- 11
Layer sauce and Boursin
Spread the warm tomato sauce evenly in the skillet or dish. Using a spoon, drop 6–8 evenly spaced dollops of the loosened Boursin mixture over the surface of the sauce (you want visible pockets of cheese that will melt and stay creamy).
- 12
Bake until bubbling
Bake on the middle rack for 8–12 minutes, until the cheese is warmed through and beginning to bubble at the edges and the sauce is hot and slightly reduced at the edges. If you like a lightly browned top, place under the broiler 30–60 seconds—watch closely to avoid burning.
Finishing & Serve
- 13
Finish with pesto and garnish
Remove the skillet from the oven. Spoon 2–3 tbs of the housemade basil pesto over the baked cheese and sauce (or swirl gently), then drizzle 1 tbs extra-virgin olive oil over the top. Scatter torn fresh basil leaves over everything.
- 14
Serve
Place the grilled Romano flatbreads on a board or platter next to the skillet. Serve hot so guests can dip torn or sliced flatbread into the warm tomato sauce and creamy Boursin. Provide additional pesto on the side if desired.