Cheese and Tomato Dip with Smoked Cheddar and Moroccan Tomato Relish

This cheese and tomato dip is out of this world...full of gooey melted mozzarella, smoked cheddar (from NH's famous Harman's Cheese) and our spiced Moroccan Tomato Relish.  It's rich, buttery, smoky, and the depth of flavor in the Moroccan Tomato Relish just makes it pop. This is a great appetizer any time of year.  Serve with toasted crostini.

Cheese and Tomato Dip Ingredients:

1 cup of cubed Mozzarella Cheese (8 oz ball of mozzarella is what is used)
1/2 cup Harman's Smoked Cheddar Cheese cubed  (you can substitute any smoked cheddar your prefer)
1 Jar Wozz! Moroccan Tomato Onion Relish

Toasted Crostini Ingredients:

French Baguette
Olive Oil
Kosher Salt or Sea Salt

Method:

To Make Toasted Crostini:
Slice a French baguette into 1/4 inch slices (cut at an angle).  Brush with olive oil on both sides, sprinkle with salt.  Bake at 350 degrees for approximately 15 minutes, turning once. 

To Make Dip:

Preheat oven to 400 degrees F

In a small saucepan on the stove top, add a full jar of Wozz! Moroccan Tomato Relish, cook for just a couple minutes until warmed up.

In a small square baking dish (I used a 6x6 square dish that was about 2 1/4 inches deep) add warm Moroccan Tomato Relish, add cubed mozzarella and then add cubed smoked cheddar. Bake at 400 degrees for  approximately 10 minutes in middle rack until cheese is good and melted, turn broiler on for a few extra minutes if you need to (just don't burn! - I kept mine in middle rack while the broiler was on).  

Garnish with a sprig of fresh oregano and serve hot with toasted crostini.