Three-Cheese Tomato Bruschetta Dip
Three-Cheese Tomato Bruschetta Dip layers creamy ricotta, mozzarella, and Parmesan with blistered cherry tomatoes and a drizzle of balsamic glaze for a warm, scoopable appetizer. It's a low-effort party dish that looks impressive and comes together with just 10 minutes of prep.
Equipment
- 1-quart baking dish or small cast-iron skillet
- Mixing bowl
- Fine-mesh strainer (optional)
Ingredients
- 1.5 cups Whole Milk Ricotta 375g
- 2 cups Low-Moisture Mozzarella, divided 225g
- 0.5 cup Grated Parmesan Cheese 50g
- 2 cloves Garlic, minced
- 0.5 tsp Sea Salt
- 1 cup Red Cherry Tomatoes, whole 150g
- 1 cup Yellow Cherry Tomatoes, whole 150g
- 1 tbsp Extra Virgin Olive Oil 15ml
- 3 tbsp Balsamic Glaze 45ml
- 0.5 cup Fresh Whole Basil Leaves 10g
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, minced garlic, and sea salt. Stir until smooth.
- Spread the cheese mixture into an even layer in a 1-quart baking dish or small cast-iron skillet. Sprinkle remaining 1 cup mozzarella on top.
- Arrange whole red and yellow cherry tomatoes over the cheese, pressing them in slightly. Drizzle with olive oil.
- Bake for 20-25 minutes, until cheese is bubbly and tomatoes are blistered and starting to burst.
- Remove from oven and immediately drizzle with balsamic glaze. Scatter fresh basil leaves on top. Serve warm with crostini or crackers.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 10-15 minutes or microwave in 30-second bursts until warm. Add fresh basil and balsamic glaze after reheating.
Best Tips: Drain ricotta if watery, shred mozzarella from a block for better melting, and let the dip rest 5 minutes after baking for easier scooping.
Variations: Add red pepper flakes for heat, swap fontina for mozzarella, or use roasted garlic for a milder flavor.