Description
A warm, creamy Three-Cheese Tomato Bruschetta Dip perfect for entertaining. This dish combines ricotta, mozzarella, Parmesan, and cream cheese with a fresh tomato and basil topping, baked to bubbly perfection and served with crispy toasted baguette slices.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup cream cheese, softened
- Salt and pepper to taste
Tomato Basil Topping
- 1 cup cherry tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Crostini
- 1 loaf French baguette, sliced
- Olive oil, for brushing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip and toasting the crostini.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta, mozzarella, Parmesan, and cream cheese. Stir them together until smooth and well-blended. Season with a pinch of salt and pepper to taste.
- Assemble Dip: Spread the cheese mixture evenly into a 9×9 inch baking dish and smooth the top with a spatula to create an even layer.
- Make Tomato Basil Topping: In a separate bowl, combine the diced cherry tomatoes, chopped basil, olive oil, balsamic vinegar, minced garlic, and season with salt and pepper. Stir well to combine all the flavors.
- Top the Cheese Mixture: Spread the tomato and basil mixture evenly over the surface of the cheese layer in the baking dish.
- Bake Dip: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is bubbly and the top is golden brown.
- Toast Crostini: While the dip is baking, arrange the sliced baguette on a baking sheet. Brush each slice lightly with olive oil. Toast in the oven for 5-7 minutes or until golden brown and crispy.
- Serve: Remove the dip and crostini from the oven. Serve the warm Three-Cheese Tomato Bruschetta Dip with the freshly baked crostini for dipping.
Notes
- Use fresh ripe tomatoes for the best flavor in the topping.
- Feel free to substitute the French baguette with Italian bread or sourdough if desired.
- This dip can be prepared ahead and baked just before serving to save time.
- Leftovers can be refrigerated and reheated gently in the oven.
- For a spicier kick, add a pinch of crushed red pepper flakes to the tomato mixture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
