Description
A delightful and creamy Three-Cheese Tomato Bruschetta Dip, perfect for gatherings and parties.
Ingredients
Scale
- 15 oz Whole Milk Ricotta Cheese (425g)
- 1.5 cups Low-Moisture Mozzarella, shredded (170g)
- 1/2 cup Grated Parmesan Cheese (45g)
- 1 pint Cherry Tomatoes (280g), kept whole
- 1/4 cup Balsamic Glaze (60ml)
- 1/2 cup Fresh Basil, cut into ribbons (15g)
- 1 tsp Red Pepper Flakes (2g)
Instructions
- Preheat oven to 400°F (200°C).
- Whip the ricotta, half the mozzarella, and minced garlic until light and airy.
- Spread the ricotta mixture into a 10-inch cast iron skillet.
- Top with remaining mozzarella and parmesan.
- Toss whole cherry tomatoes in olive oil and nestle them into the cheese layer.
- Bake for 15-20 minutes until bubbling.
- Broil for 2 minutes until tomatoes are charred and cheese has golden toasted spots.
- Drizzle balsamic glaze in a zigzag pattern and garnish with basil ribbons and red pepper flakes.
Notes
- This dip pairs well with toasted baguette slices or crackers.
- Feel free to adjust the amount of red pepper flakes according to spice preference.
- For a vegetarian option, ensure the type of cheese used is rennet-free.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg