Description
This Three-Cheese Tomato Bruschetta Dip is a warm, gooey, savory appetizer layered with creamy ricotta, melty mozzarella, nutty Parmesan, and juicy blistered cherry tomatoes sautéed with garlic. It’s finished with fresh basil for a burst of color and flavor. Perfect for gatherings or cozy nights in, served with your favorite crusty bread or crostini.
Ingredients
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 cups cherry tomatoes, halved
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, chopped
Crusty bread or crostini, for serving
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (such as 8-inch square).
2. In a mixing bowl, combine ricotta, mozzarella, and Parmesan. Season with salt and black pepper. Mix until smooth.
3. Spread the cheese mixture evenly into the prepared baking dish.
4. Bake for 18–20 minutes until bubbly and lightly golden on top.
5. Meanwhile, heat olive oil in a skillet over medium heat. Add halved cherry tomatoes and minced garlic. Sauté for 5–6 minutes until tomatoes are blistered and garlic is fragrant. Season with salt and pepper.
6. Remove the cheese dip from the oven. Spoon the tomato mixture over the top.
7. Sprinkle with fresh basil and serve immediately with toasted bread or crostini.
Notes
You can prepare the cheese base up to 24 hours ahead and refrigerate until ready to bake.
For extra flavor, drizzle balsamic glaze over the finished dip.
Make it spicy by adding red pepper flakes to the tomato-garlic mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 of dip
- Calories: 220
- Sugar: 2g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
Keywords: cheese dip, bruschetta dip, appetizer, tomato dip