Bruschetta Dip with Fresh Basil and Tomato (Print version)
A fresh tomato basil bruschetta dip layered over whipped ricotta and finished with balsamic glaze, served with crisp crostini.
# Ingredients:
For the crostini
01 -
1 baguette, sliced 1/3 inch thick
02 -
2 tablespoons extra virgin olive oil
03 -
1/4 teaspoon kosher salt
For the tomato basil topping
04 -
2 cups (300 g) cherry tomatoes, quartered
05 -
2 cloves garlic, finely minced
06 -
1/3 cup fresh basil leaves, thinly sliced, plus more for garnish
07 -
1 tablespoon extra virgin olive oil
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
For the ricotta base
10 -
15 oz (425 g) whole milk ricotta cheese
11 -
1 tablespoon extra virgin olive oil
12 -
1 tablespoon fresh lemon juice
13 -
1/4 teaspoon kosher salt
14 -
2 tablespoons balsamic glaze, for drizzling
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Arrange the baguette slices on a sheet pan, brush with olive oil, sprinkle with salt, and bake for 7-9 minutes until lightly golden.
02 -
In a bowl, stir together the tomatoes, garlic, basil, olive oil, salt, and pepper. Let the mixture rest for 10 minutes so the tomatoes release some juice.
03 -
Add ricotta, olive oil, lemon juice, and salt to a food processor. Blend for 20-30 seconds until smooth and creamy, scraping down the sides once if needed.
04 -
Use a slotted spoon or fine sieve to remove excess liquid from the tomato mixture before assembling the dip.
05 -
Spread the whipped ricotta on a shallow serving plate. Spoon the drained tomato mixture over the center, drizzle with balsamic glaze, and add extra basil.
06 -
Serve right away with warm or room-temperature crostini. If the ricotta was made ahead, let it stand at room temperature for 15 minutes before assembling.
# Good to know:
01 -
Best assembled right before serving so the tomato juices do not loosen the ricotta.
02 -
The ricotta base can be made up to 2 days ahead and refrigerated.
03 -
Use gluten-free crackers instead of baguette for a gluten-free serving option.