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Substitute your favorite herb-infused olive oil or balsamic. Adapted from delish.com
Preheat the oven to 425º. In an 8"-by-8" baking dish, combine tomatoes, oil, vinegar, basil, 1/4 teaspoon salt, and a few grinds of black pepper. Bake, tossing halfway through until tomatoes burst and are golden in spots, about 20 minutes. Immediately stir in garlic, then let cool slightly. Discard basil sprigs.
Meanwhile, in a food processor, pulse mozzarella, ricotta, cream, and 3/4 teaspoon salt, adding up to 2 tablespoons more cream a bit at a time if needed, until creamy and spreadable, about 1 minute. Season to taste with more salt, if desired.
Spread mozzarella mixture onto a platter and dollop with pesto. Scrape burst tomatoes and any accumulated juices over; season with black pepper. Serve with grilled bread, bread, crackers, or crudités.
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