Three-Cheese Tomato Bruschetta Dip
A warm, gooey appetizer combining ricotta, mozzarella, and Parmesan with cherry tomatoes and basil, perfect for game nights and casual gatherings.
Ingredients
Cheese Mixture
- 1 cup ricotta cheese Use whole-milk ricotta for creaminess; part-skim works if you want to cut fat.
- 1 cup shredded mozzarella cheese Low-moisture shredded gives better melt; fresh mozzarella can be chopped and used instead.
- 1/2 cup grated Parmesan cheese Adds savory umami; Pecorino Romano is a sharper swap.
Toppings
- 2 cups cherry tomatoes, halved Colorful and sweet; grape tomatoes are fine too.
- 3 cloves garlic, minced Raw on top so it roasts in the oven; for a milder garlic note, sauté briefly first.
- 1/4 cup fresh basil, chopped Tear rather than chop for a prettier finish if you prefer.
- 1/4 cup balsamic glaze Store-bought simplifies things; reduce balsamic vinegar with a little sugar for a homemade glaze.
To Serve
- to taste Salt and pepper Adjust to preference.
- as needed Crostini, crackers, or grilled veggies For serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine ricotta, shredded mozzarella, and grated Parmesan. Stir until smooth and evenly mixed.
- Season the cheese mixture with salt and freshly ground black pepper to taste. Keep it slightly under-seasoned if your Parmesan is salty.
- Spread the cheese blend evenly into a small baking dish or shallow ovenproof skillet. Smooth the top with a spatula.
- Arrange halved cherry tomatoes over the cheese. Sprinkle the minced garlic evenly across the tomatoes. Scatter the chopped basil on top.
- Drizzle the balsamic glaze in a thin stream over the tomatoes and cheese.
Baking
- Bake for 20–25 minutes, or until the cheese is bubbly and the tomatoes have softened but still hold some shape. If you like a browned top, switch to broil for 1–2 minutes while watching carefully.
Serving
- Serve warm with crostini, crackers, or grilled vegetables for dipping.
Notes
For dairy-free or vegan versions, use plant-based ricotta and mozzarella alternatives and a vegan Parmesan-style sprinkle.