Description
A delightful and simple recipe for Bruschetta Dip served with crispy crostini, perfect for gatherings or as a tasty appetizer.
Ingredients
- 1 loaf ciabatta or french baguette
- 2–3 Tablespoons olive oil (for crostini)
- Flaky sea salt (for crostini)
- 2 Tablespoons olive oil (for bruschetta)
- 3 cloves garlic, minced
- 0.75 pounds Roma tomatoes (4–6 tomatoes)
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons fresh basil, chiffonade
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 15 ounces / 1 ¾ Cups whole milk ricotta (for whipped ricotta)
- 1 Tablespoon olive oil (for whipped ricotta)
- 1 Tablespoon honey
- ½ teaspoon salt (for whipped ricotta)
- Pinch black pepper (for whipped ricotta)
Instructions
- Preheat the oven to 400F.
- Slice the bread diagonally into pieces ¼-½ inch wide. Place the bread in a single layer on a large baking sheet.
- Brush the bread with olive oil on both sides and sprinkle it with salt.
- Bake for about 10-12 minutes or until just barely golden brown.
- Add the olive oil to a small pan over medium heat. Once the oil is warmed, add in the minced garlic. Cook while stirring for about 90 seconds or until fragrant. Transfer the garlic and oil to a large mixing bowl and allow to cool.
- Core the tomatoes and chop them into ½-inch cubes. Remove any extra moisture and pat the tomatoes dry. Add the diced tomatoes to the bowl with the garlic oil.
- Add in the balsamic vinegar, sliced basil, salt and pepper and stir well.
- Let the mixture rest for 30 minutes before assembling the dip.
- Combine the ricotta, olive oil, honey, salt and pepper in a large mixing bowl and beat with an electric mixer until the mixture is light and fluffy.
- Spread the whipped ricotta in your serving dish.
- Top with the bruschetta mixture. Add a few leaves of fresh basil on top as garnish.
- Serve with the crostini for dipping.
Notes
- For best flavor, let the bruschetta mixture rest before serving.
- Feel free to add more herbs or spices to the ricotta for extra flavor.
- This dip can be made ahead of time; just assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the dip with crostini
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg