Three-Cheese Tomato Bruschetta Dip
A delightful fusion of creamy cheeses and luscious roasted tomatoes, this warm, shareable dip brings the comforting essence of Italian bruschetta to your table.
Servings: 6 servings
Calories: 210kcal
Ingredients
Cheese Mixture
- 200 g cream cheese softened to a velvety smoothness
- 100 g ricotta cheese light and fluffy
- 75 g shredded mozzarella melted and stretchy
- 2 tbsp grated Parmesan sharp and nutty
- 1 clove garlic minced, aromatic and bold
- 1 tsp dried oregano earthy and fragrant
- Salt & pepper to taste for balancing flavors
Tomato Mixture
- 250 g cherry tomatoes whole or halved, juicy and vibrant
- 1 tbsp olive oil rich and fruity
- 1 tsp balsamic vinegar for a touch of tang
- 1 pinch salt to enhance flavors
- 1 handful fresh basil thinly sliced, aromatic
For Serving
- Toasted baguette slices or crostini crispy and perfect for dipping
- Extra drizzle of olive oil optional, for added richness
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- In a bowl, combine cherry tomatoes with olive oil, balsamic vinegar, and a pinch of salt.
Roasting
- Spread the tomatoes on a lined baking tray in a single layer. Roast in the preheated oven for about 15-20 minutes until they soften and blister.
Cheese Mixture
- In a separate bowl, combine cream cheese, ricotta, mozzarella, Parmesan, minced garlic, dried oregano, salt, and pepper. Mix until smooth and creamy.
Assembling and Baking the Dip
- Spread the cheese mixture into a small oven-safe dish.
- Once the tomatoes are done, spoon them over the cheese mixture.
- Bake the dip at 190°C (375°F) for about 20 minutes until cheese is bubbling and edges are golden.
Garnishing
- Remove from oven and sprinkle with fresh basil ribbons. Drizzle olive oil on top before serving.
Notes
Serve hot, and feel free to experiment with cheeses or add red pepper flakes for spice.