Easy Bruschetta Dip with Creamy Ricotta Recipe
This flavorful Bruschetta Dip is the perfect appetizer for any season. Fresh tomatoes and basil are combined with garlic and olive oil, then nestled on top of creamy cheese. A simple drizzle of balsamic glaze brings it all together.
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The combination of tomato and basil is something I have always loved. During the summer it is especially delicious because the ripe tomatoes taste like sweet candy.
Making caprese toast and caprese salad is always an option but this easy to make bruschetta dip has my heart.
I have been making this tomato topping for over 10 years. The ingredient amounts have been perfected over time to create the ultimate combination. I love to serve it on holidays but I especially love it on a lazy summer afternoon.
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What Goes Into This Recipe
- Ripe Cherry Tomatoes: I have found that using diced cherry tomatoes gives this recipe an extra special quality. They are also easy to find all year long. Roma tomatoes or vine tomatoes would also work great.
- Fresh Basil Leaves: While dried basil can be used, I feel like using fresh is going to give it so much more flavor.
- Olive Oil: Look for a good quality extra virgin oil oil. Using the best olive oil you can find is going to make it extra tasty.
- Balsamic Vinegar and Glaze: Using balsamic vinegar in the dip and adding glaze to the top give it just the right amount of tang.
- Ricotta Cheese: I chose ricotta as the base for this easy appetizer because it is my favorite but cream cheese and whipped feta would be equally as amazing. It is also fabulous in this Lasagna Skillet.
See recipe card for full information on ingredients and quantities.
Serving Ideas
Rustic bread toasts up perfectly and becomes a wonderful vessel for eating the dip. Although French bread, pita chips, crackers and other crusty bread can also be used for serving.
How to Make Bruschetta Dip
- Add the chopped tomatoes, basil, oregano, minced garlic cloves, olive oil, balsamic vinegar, salt and black pepper to a medium sized bowl. Stir together until everything is nicely combined and refrigerate until you are ready to serve.
- Add the ricotta cheese, salt and pepper to a food processor.
- Pulse until it is smooth and creamy. Refrigerate until ready to serve.
- To serve, add the ricotta mixture to the bottom of a serving bowl and spread out into an even layer.
- Top the cheese with bruschetta mixture, using a slotted spoon.
- Drizzle with balsamic glaze. Add toasted baguette slices to a plate and eat.
Expert Tips
- Choose the ripest tomatoes you can find. This really is going to make a big difference in the overall flavor of the dip.
- If you don’t have a food processor, skip that step. Ricotta cheese is fairly creamy as is, so it will still work great in this recipe.
- Use minced garlic from the produce section of the supermarket. This will save you time chopping and it keeps well in the refrigerator for months.
- Buy the balsamic glaze from the grocery store. For years I made my own glaze by cooking down balsamic vinegar but now you can get it ready to use wherever you shop.
- Serve the tomato bruschetta on top of your favorite protein. Instead of making this recipe in a dip, add it to the top of cooked chicken or steak without the cheese.
Storing
This easy to make bruschetta dip can be refrigerated in an airtight container for a couple of days. If you plan to make it ahead of time, keep each component separate and assemble just before serving. The bruschetta topping is actually better after a couple of hours in the refrigerator because the flavors meld together.
Do you love the combination of tomato and basil? Try these recipes…
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Easy Bruschetta Dip with Creamy Ricotta
Ingredients
Tomato Mixture
- 10-12 ounces cherry tomatoes {diced}
- 7 leaves fresh basil {chopped}
- ½ teaspoon dried oregano
- 2 teaspoons garlic {minced}
- 1 Tablespoon olive oil
- 2 teaspoons balsamic glaze
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ricotta Mixture
- ¾ cup ricotta cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Topping
- 1-2 teaspoons balsamic glaze
Instructions
Tomato Mixture
- Add all of the ingredients into a medium bowl and stir together until combined. Refrigerate until ready to use.
Ricotta Mixture
- Combine the ricotta cheese, salt and pepper into a food processor and pulse until smooth.
Assembly and Serving
- Add the ricotta cheese mixture into the bottom of a serving bowl. Spread into an even layer. Top evenly with bruschetta tomato mixture, using a slotted spoon to remove any excess liquid. Top with a drizzle of balsamic glaze and serve with bread crisps.
Notes
- Choose the ripest tomatoes you can find. This really is going to make a big difference in the overall flavor of the dip.
- If you don’t have a food processor, skip that step. Ricotta cheese is fairly creamy as is, so it will still work great in this recipe.
- Use minced garlic from the produce section of the supermarket. This will save you time chopping and it keeps well in the refrigerator for months.
- Buy the balsamic glaze from the grocery store. For years I made my own glaze by cooking down balsamic vinegar but now you can get it ready to use wherever you shop.
