Easy Bruschetta Dip with Creamy Ricotta
This quick and easy bruschetta dip is made with fresh tomatoes and basil, then served on creamy ricotta cheese.
Servings: 6 servings
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.
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 322mg | Potassium: 145mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 1mg