Easy Bruschetta Dip (Print version)
A fresh no-cook bruschetta dip with creamy herbed cheese, juicy tomatoes, basil, garlic, and balsamic glaze.
# Ingredients:
For the creamy base
01 -
2 packages (5.2-5.3 oz each, about 300 g total) garlic-herb soft cheese, such as Boursin, softened
For the bruschetta topping
02 -
1 1/2 cups (225 g) chopped cherry, grape, or Roma tomatoes, seeds removed if very juicy
03 -
1/4 cup (10 g) fresh basil leaves, chopped, plus more for garnish
04 -
1 tablespoon extra virgin olive oil
05 -
1 tablespoon balsamic vinegar
06 -
1 small garlic clove, finely grated or minced
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
1-2 tablespoons balsamic glaze, for finishing
For serving
10 -
Crostini, crackers, or sliced vegetables, as needed
# Instructions:
01 -
Set the herbed cheese at room temperature for about 15 minutes so it spreads easily.
02 -
In a medium bowl, stir together the tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Let the mixture rest for 5-10 minutes.
03 -
Spoon the softened cheese into an 8-9 inch shallow dish or small pie plate. Spread it into an even layer with the back of a spoon.
04 -
Use a slotted spoon to lift the tomato mixture out of the bowl, leaving most of the liquid behind. Spoon the tomatoes over the cheese layer.
05 -
Drizzle with balsamic glaze, scatter with extra basil, and serve immediately with crostini, crackers, or vegetables.
# Good to know:
01 -
Best served right after assembling.
02 -
For make-ahead prep, store the cheese base and tomato topping separately for up to 24 hours.
03 -
Nutrition estimate does not include crackers, crostini, or vegetables.