Bruschetta Dip
This easy Bruschetta Dip is my favorite appetizer to make in the summer. The creamy garlic basil ricotta with tomatoes, basil, and a balsamic glaze on top of crostinis is just so fresh and flavorful. Everyone will love it!
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.
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