Description
This Three-Cheese Tomato Bruschetta Dip is a warm, savory appetizer combining creamy ricotta, mozzarella, and Parmesan cheeses with roasted cherry tomatoes, garlic, and fresh basil. Baked to bubbly perfection and topped with a drizzle of balsamic glaze, it’s perfect for serving with toasted baguette slices at gatherings or cozy nights in.
Ingredients
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Roasted Tomatoes
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish and Serving
- 2 tablespoons fresh basil, chopped
- 2 tablespoons balsamic glaze
- Toasted baguette slices, for serving
Instructions
- Preheat and prepare baking dish: Preheat your oven to 400°F (200°C) and lightly oil a baking dish or an oven-safe skillet to prevent sticking.
- Roast the cherry tomatoes: Toss cherry tomatoes with olive oil, minced garlic, salt, and black pepper. Spread them on a baking sheet and roast for 15 to 20 minutes until the tomatoes are blistered and softened.
- Mix the cheeses: In a mixing bowl, combine ricotta, shredded mozzarella, and grated Parmesan. Season the cheese mixture with a pinch of salt and black pepper to taste.
- Spread cheese base: Transfer and spread the cheese mixture evenly into the prepared baking dish.
- Add roasted tomatoes: Top the cheese mixture with the roasted tomatoes and their juices. Drizzle with a bit more olive oil and add additional black pepper if desired.
- Bake the dip: Bake in the preheated oven for 15 to 18 minutes until the dip is bubbling around the edges. For a golden top, switch the oven to broil and broil the dip for 1 to 2 minutes, watching closely to avoid burning.
- Garnish and finish: Remove the dish from the oven and garnish with chopped fresh basil and a drizzle of balsamic glaze for a touch of sweetness and acidity.
- Serve: Serve the warm bruschetta dip with toasted baguette slices for dipping and enjoying.
Notes
- You can prepare the roasted tomatoes in advance and refrigerate them until ready to assemble.
- Use fresh, ripe cherry tomatoes for the best flavor and juiciness.
- For a spicier version, add a pinch of red pepper flakes to the tomatoes before roasting.
- Balsamic glaze can be substituted with a balsamic reduction or vinegar if glaze is unavailable.
- Store leftovers tightly covered in the refrigerator and reheat gently before serving.