Easy Bruschetta Dip with Fresh Tomatoes and Basil
This bruschetta dip is layered with a base of creamy whipped ricotta and topped with a fresh cherry tomato bruschetta topper then drizzled with balsamic glaze
Servings 4 servings
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