Grilled Caprese Dip

1. Prepare outdoor grill for indirect grilling over medium heat; spray 1 quart baking dish with cooking spray. Brush both sides of baguette slices with 3 tablespoons oil. In 2 batches, place baguette slices over lit side of hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once. Makes about 40 crostini.
2. In 10-inch cast-iron or oven-safe skillet, toss garlic, shallot, tomatoes, salt, pepper and remaining 1 tablespoon oil. Place skillet over lit side of hot grill rack; cover and cook 10 minutes or until some tomatoes are charred, stirring occasionally. Strain tomato mixture through fine-mesh strainer, gently pressing with back of large spoon to remove excess liquid; transfer to prepared dish and stir in cheeses. Place dish over unlit side of hot grill rack; cover and cook 30 minutes or until cheese is melted and top is lightly browned, stirring once halfway through cooking. Makes about 2 cups dip.
3. Serve dip sprinkled with basil and drizzled with balsamic, if desired, along with crostini.

Approximate nutritional values per serving (1/4 cup dip, 5 crostini): 289 Calories, 16g Fat, 6g Saturated Fat, 24mg Cholesterol, 601mg Sodium, 28g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 12g Protein