Baked Feta Dip with Hot Honey

Position rack in top third of oven; preheat to 450°F.

Combine tomatoes, garlic, shallot, serrano (or jalapeño), pesto and pepper in a 12-inch cast-iron skillet. Drizzle with 1 tablespoon oil; toss to coat. Roast on the top rack until sizzling and the tomatoes are beginning to burst, about 10 minutes. Add feta and cream cheese and drizzle with the remaining 1 tablespoon oil. Continue roasting until the tomatoes have burst and the feta has softened, about 10 minutes.

Without removing the pan from the oven, turn the oven to broil. Broil until the tomatoes and feta are slightly charred, 2 to 3 minutes. Drizzle with hot honey and sprinkle with basil. Serve with crackers, bread or crudités, if desired.