Quick And Easy Bruschetta Dip Recipe
This Bruschetta Dip layers whipped ricotta with a classic bruschetta topping. It’s creamy, bright, and full of Mediterranean flavours. Best enjoyed with slices of baguette, sourdough, or crackers. It’s quick and easy to make and always a crowd favourite too.
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Servings: 8 people
Calories: 158kcal
Equipment
- 1 Small food processor
Ingredients
- 14 oz ricotta cheese (400g - see note 1)
- 2 tbsp chives, finely chopped
- 1 tbsp Italian parsley, leaves only, finely chopped
- 1 small clove garlic, minced (see note 2)
- 1.5 tbsp extra virgin olive oil
- ½ tsp sea salt (or kosher salt)
For The Bruschetta Topping
- 3 large vine-ripened tomatoes, (see note 3)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (see note 4)
- 1 small clove garlic, minced
- ¼ cup fresh basil, roughly chopped
- ½ tsp sea salt (or kosher salt)
- Black pepper to taste
- Baguette slices or crackers to serve
Instructions
- Add the ricotta cheese, 1.5 tablespoons of olive oil and ½ teaspoon of salt to a small food processor. Blend on high until the ingredients are well incorporated and the ricotta looks whipped.
- Add in the ½ clove minced garlic, chopped chives, and parsley. Place you food processor on reverse and pulse several time until everything is incorporated (see note 5).
- Tip the whipped cheese and herbs into a medium-sized bowl with a flat bottom and spread it out evenly.
- De-seed the tomatoes and discard the seeds. Dice the remaining tomato flesh and place in a medium sized bowl.
- Roughly chop the basil then add it to the bowl along with 2 tablespoons of olive oil, the minced garlic clove and ½ tsp salt.
- Toss gently to combine then add the bruschetta topping over the cheese in an even layer. Ensure some of the cheese can be seen around the edges as this adds colour and dimension to the dish.
- Drizzle with the balsamic glaze. You can serve as is or a final optional step is to sprinkle over some more chopped basil, give it a quick drizzle of oil and a little sprinkle of salt. This is just if it's needed to make the dip look gorgeous.
- Serve cold or at room temperature - it pairs beautifully with toasted bread, crunchy vegetables, or crackers.
Video
Notes
Note 1: Cream cheese, feta, and goat cheese all work well with this recipe. Cream cheese may want a little extra garlic and salt added so taste and adjust the recipe before adding the tomato mixture on top.
Note 2: The amount of garlic in this recipe provides a hint of flavour. You can definitely add more if you prefer a stronger garlic taste.
Note 3: Vine ripened tomatoes, Roma tomatoes, cherry or grape are all great in this recipe. I do suggest de-seeding so the tomatoes don't make the cheese very watery. This can get very fiddly with the smaller tomatoes but it's possible!
Note 4: Balsamic glaze is my preference for this recipe as it’s nice and thick for drizzling. Balsamic vinegar works well too if that’s what you have available to you.
Note 5: Don't be tempted to throw everything for the cheese base into the blender at the same time. Whipping the ricotta mix with the herbs in there can turn the cheese green.
Nutrition
Serving: 50g | Calories: 158kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 336mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 904IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 0.5mg
