Ingredients
1/4 cup butter, cubed2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, drained1 cup tomato basil pasta sauce1 tablespoon minced fresh basil1/4 teaspoon salt1/4 teaspoon pepper1 package (6-1/2 ounces) garlic-herb spreadable cheese1 tablespoon prepared pesto1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices1 tablespoon olive oil
Preparation
Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Add garlic; cook and stir until tender, 1-2 minutes. Add tomatoes, pasta sauce, basil, salt and pepper; heat through. Transfer to an ungreased 1-1/2 qt. shallow baking dish. Spoon cheese into center of sauce; dollop pesto over cheese. Bake, uncovered, until bubbly, 25-30 minutes.
Meanwhile, brush baguette slices with oil. Arrange on ungreased baking sheets. Bake until toasted, 2-4 minutes on each side. Serve with dip.
