Easy bruschetta dip with fresh tomatoes and basil is a light and fresh appetizer that tastes like summer in a bowl and made in minutes! Juicy ripe tomatoes, basil and garlic topped on fluffy whipped ricotta and drizzled with balsamic glaze. Serve with an Aperol Spritz and crackers or crostini for an easy happy hour snack.
Check out some of my other quick and easy happy hour snacks like my dill pickle cheese ball or strawberry goat cheese crostinis
Why you’ll love this bruschetta dip
I often get asked what my favorite snack to pair with an Aperol spritz is, and this bruschetta dip is it! It tastes like summer in a bowl!
Anytime I serve someone a spritz (this frozen one is a fan fav) peoples eyes light up and they are thrilled to have a little taste of an Italian vacation right in my backyard. This creamy bruschetta dip with ricotta is the perfect spritz side kick (my go to spritz glass!) and creates an unbeatable Italian appetizer combo.
- Easy to make: I love an appetizer that takes a few minutes of prep work, but still tastes delicious and looks fancy. Plus, you can make the components ahead of time for easy assembly.
- Light and fresh: If you want an easy appetizer that is light and flavorful, this is it. It’s a fresh dish that won’t spoil dinner and made with fresh, simple ingredients.
- Pairs well with a spritz: My favorite snack to serve alongside a spritz, from an Aperol to a Hugo spritz, the flavors are a match made in heaven
- Great for hosting: this no-cook appetizer looks gorgeous on any spread and is easily self servable for guests
ingredients for bruschetta dip:
bruschetta topper:
- Cherry tomatoes
- Fresh Basil
- Garlic
- Olive oil
- Kosher Salt
- Freshly Cracked black pepper
- Balsamic Glaze
whipped ricotta:
- Ricotta Cheese
- Olive oil
- Fresh Lemon Juice
- Kosher Salt
- Crackers or crostini, for serving
how to make this bruschetta dip:
how to make the bruschetta topping:
- Quarter the cherry tomatoes and add to a medium mixing bowl. Add in freshly minced garlic, thinly sliced fresh basil, olive oil, kosher salt, and a few turns of freshly cracked black pepper. Mix together and set aside.
how to make the whipped ricotta:
- Add ricotta cheese, olive oil, fresh lemon juice, and kosher salt to a food processor. Process for 15-20 seconds or until the cheese mixture is smooth.
For crostini:
- Preheat oven to 400 F. Thinly slice a baguette into 1/3′ slices and place onto a large sheet pan. Drizzle with a bit of olive oil and sprinkle with kosher salt.
- Bake bread slices for 8-10 minutes or until golden.
assembly:
- Swirl the whipped ricotta onto a serving platter into a thin layer. Scoop the bruschetta topping (with a slotted spoon to drain excess water from the tomatoes) onto the ricotta dip. Drizzle with balsamic vinegar glaze and top with a few small fresh basil leaves. Serve with crackers or crostini
how to keep bruschetta from getting watery:
There are a few things you can do to keep bruschetta from getting watery (a pain, I know!)
- Strain your tomatoes: if you find that after you’ve cut your tomatoes (cherry tomatoes are usually a little less watery) strain them in a colander or fine mesh sieve before adding in the rest of the ingredients
- Strain the bowl liquid: Once the bruschetta has marinated for 10-15 minutes (during this time the salt will draw out extra moisture from the tomatoes), toss together and strain out the remaining liquid on the bottom of the bowl
- Use a slotted spoon: once you’re ready to spoon the bruschetta on the whipped ricotta, mix together once more and then scoop with a slotted spoon to avoid excess water being topped with the tomatoes
making ahead:
You can make the whipped ricotta 1-2 days in advance and store in an air tight container. I wouldn’t make the bruschetta topping more than a day in advance as it can start to get a little mushy. The morning of serving is your best bet or right before. Assemble only upon serving, not in advance.
bruschetta dip variations to try:
- Boursin Bruschetta Dip : if you’re short on time, you can swap in Boursin cheese with this bruschetta dip. Set the cheese on the counter for 20-30 minutes to soften and spread onto the bottom of the serving platter (I love serving this on a blue and white plate for nice contrast with the red tomatoes!)
- Bruschetta Dip with Alouette Cheese: I recently tried Alouette and thought it was so tasty! Alouette is a soft, spreadable cheese similar to boursin but a little creamier. It would make a great base for this dip.
- Bruschetta Dip with Burrata: you can place two balls of burrata on the center of a serving platter and scoop the bruschetta mixture around them. Crack open the burrata for a dramatic presentation. My burrata caprese is a similar variation of this!
- Swap in Strawberries: for a fruity bruschetta variation, you can try strawberries and peaches swapped in for the tomatoes. This strawberry goat cheese bruschetta crostini is a fun spring variation to try!
what to serve with bruschetta dip:
- Hugo Spritz: the hugo is the cousin to an Aperol spritz. Made with elderflower liquor and prosecco. I also have a big batch version that I love to make for parties
- Limoncello Spritz: if you want to go full Amalfi coast for this appetizer, pair with a limoncello spritz (big batch version here!)
- Prosciutto Melon Skewers: if you want to serve up a spread of appetizers, these melon skewers pair well to create an afternoon Apericena (Italian Apertivo hour!)
- Aperol Spritz Bar: if you’re serving this bruschetta dip at a party, you simply can’t go wrong with a self serve sprtiz bar
I seriously love seeing what you guys are making and sharing your creations with
the Everyday Elizabeth community!
If you make this bruschetta dip recipe, be sure to tag me on pinterest and instagram
and leave a review below!
Easy Bruschetta Dip with Fresh Tomatoes and Basil
ingredients
Crostini:
- 1 baguette thinly sliced
- olive oil
- kosher salt
Bruschetta Topper:
- 1 ½ cups cherry tomatoes quartered
- 2 cloves garlic minced
- 6 leaves basil thinly sliced
- 1 tbsp olive oil
- ½ tsp kosher salt
- cracked black pepper
- balsamic glaze
Whipped Ricotta:
- 1 15 oz container whole milk ricotta cheese
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
instructions
For crostini:
- Preheat oven to 400 F.
- Thinly slice a baguette into 1/3' slices and place onto a large sheet pan. Drizzle or brush baguette slices with a light layer of olive oil and sprinkle with kosher salt.
- Bake baguette slices for 7-10 minutes or until the tops are golden brown.
For bruschetta topper:
- Quarter the cherry tomatoes and add to a medium mixing bowl. Add in freshly minced garlic, thinly sliced basil, olive oil, kosher salt, and a few turns of freshly cracked black pepper. Mix together and set aside to marinate for 10-15 minutes.
- Drain out any excess water from the bottom of the bowl before serving.
For whipped ricotta:
- Add ricotta cheese, olive oil, fresh lemon juice, and kosher salt to the bowl of a food processor. Process until the cheese mixture is smooth, scraping down the sides if needed.
- Spread out into an even layer in a circular pattern on a serving platter.
- Scoop bruschetta mixture on top of whipped ricotta with a slotted spoon (to avoid excess moisture). Top with a drizzle of balsamic glaze and fresh extra basil leaves for garnish if desired.
- Serve with crostini slices
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