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This Bruschetta Dip is the epitome of summer. It’s a smooth garlic basil ricotta that’s topped with marinated tomatoes, ribbons of basil, and a sweet balsamic glaze. Scoop it up with toasty crostinis, and try not to eat it all in one sitting!
Serve your dip with a glass of wine or this citrusy Aperol Spritz Mocktail.
Bruschetta is hands down the best way to enjoy peak-season tomatoes and basil. But, this Bruschetta Dip takes all the simplicity of bruschetta and kicks it up a notch.
Toasty crostinis scoop up the creamy garlic basil ricotta that’s topped with tomatoes, basil, and a balsamic glaze. It’s my favorite appetizer to make when I’m entertaining in the summer because it’s so easy, flavorful, and fresh… which everyone loves.
For another tomato-forward recipe, try my Caprese Penne Pasta.
Bruschetta Dip Ingredients
Here’s everything you will need to make this super flavorful dip recipe and a few important notes too, so keep reading!
- Tomatoes: Classically Bruschetta is made with Roma tomatoes but you can also use cherry tomatoes or heirloom tomatoes. I recommend Romas if it’s summertime and you’re getting them out of the garden. If it’s outside of tomato season, cherry tomatoes will have the best flavor year around.
- Fresh Basil: This goes into the ricotta base and it gets sprinkled on top of the dip at the end.
- Balsamic Glaze: Feel free to use store-bought or homemade. Just make sure it’s a glaze and not vinegar.
- Ricotta Cheese: Use a full fat variety so your dip the best consistency.
- Extra Virgin Olive Oil
- Fresh Garlic Cloves
- Salt and Pepper
- Baguette: Cut into 1/2″ slices.
How to Make Bruschetta Dip
Any leftovers you have should be stored in the refrigerator and in an airtight container or covered with plastic wrap. It’s best to eat within 2 to 3 days.
Find the complete recipe instructions with measurements below.
A Couple Recipe Notes
Don’t forget to strain the marinated tomatoes. When we marinade the tomatoes in olive oil and salt, they will naturally produce juice. It’s best to strain this away so it doesn’t water down the ricotta dip and turn things into soup.
Swap out the crostinis for other dippers. You can use ciabatta bread, pita bread, naan flatbread, sourdough, crackers, chips, and even fresh vegetables.
Frequently Asked Questions (FAQ’s)
More Cold Dip Recipes You Might Enjoy
Bruschetta Dip
INGREDIENTS
- 1 ½ cups Roma tomatoes - chopped into 1/4" chunks*
- 15 ounces ricotta cheese - full fat
- 2 cloves garlic - chopped
- 3 tablespoons extra virgin olive oil - seperated, plus more for brushing on baguette slices
- 2 tablespoons fresh basil - half chopped and half thinly sliced into ribbons
- 1-2 tablespoons balsamic glaze
- 1 large baguette - sliced in 1/2" pieces
- 1 teaspoon salt - seperated
- ½ teaspoon fresh ground black pepper
INSTRUCTIONS
- To a small bowl, add the chopped Roma tomatoes, ½ teaspoon salt, and 1 tablespoon of extra virgin olive oil. Stir and let the tomatoes marinate for 10 minutes.
- Lightly brush both sides of the baguette slices and place on a baking sheet. Broil for 3 to 5 minutes, or until golden brown. Let them cool completely.
- To a food processor add ricotta cheese, 2 tablespoons of the extra virgin olive oil, chopped garlic, 1 tablespoon of chopped fresh basil, ½ teaspoon salt, and a ½ teaspoon of fresh cracked black pepper. Blend until smooth and all the ingredients are evenly distributed.
- Pour the dip onto a serving dish or in a shallow bowl and top it with the tomato mixture (leaving the excess juices behind). Sprinkle over ribbons of basil and drizzle on the balsamic glaze. Serve with toasted crostinis.
RECIPE NOTES
- Bruschetta is typically made with fresh Roma tomatoes because they have less seeds and are a meatier tomato. You can also use cherry tomatoes, heirloom tomatoes, or even a combination of tomatoes.
- Swap out the crostinis for pita bread, ciabatta bread, naan, sourdough, crackers, chips, and even fresh vegetables.
STORING INFORMATION
- Refrigerated, covered or in an airtight container, for up to three days.
- Feel free to make this dip up to a day in advance. Just keep the ricotta base separate from the marinated tomatoes, fresh basil, and balsamic glaze until you’re ready to serve it.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
