Go Back

Bruschetta Dip

Bruschetta dip is a no-cook, scoopable appetizer with juicy tomatoes, basil, and a whipped ricotta base. Rest the tomato mixture briefly for flavor melds, then layer and serve with toasted baguette for easy scooping.
Print Recipe Pin Recipe
Prep Time 10 minutes
resting 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tomato Layer
  • 4 Roma tomatoes seeded and diced
  • 2 clove garlic minced
  • 0.25 cup fresh basil leaves chiffonade
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp red pepper flakes optional
For the Creamy Base
  • 1 cup whole milk ricotta cheese
  • 0.25 cup cream cheese softened
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 0.25 tsp salt
For Serving
  • 1 count baguette sliced and toasted, or crostini
  • 1 count balsamic glaze extra, for drizzling
  • 1 count fresh basil leaves for garnish
  • 1 count flaky sea salt for topping

Method
 

Make the tomato layer
  1. Dice the seeded Roma tomatoes into small, even pieces and place them in a bowl. Add minced garlic, basil chiffonade, olive oil, balsamic glaze, salt, black pepper, and red pepper flakes if using, then toss well.
  2. Let the tomato mixture rest for at least 10 minutes so the flavors meld. Keep it at room temperature while it rests.
Make the creamy ricotta base
  1. Combine ricotta, softened cream cheese, olive oil, minced garlic, and salt in a separate bowl. Mix vigorously until smooth, fluffy, and spreadable.
Assemble and serve
  1. Spread the creamy ricotta base into a wide, shallow serving bowl, pushing it to the edges with the back of a spoon for a thick, uneven layer.
  2. Using a slotted spoon, pile the tomato mixture over the ricotta, letting the juices pool slightly at the edges without draining them completely.
  3. Drizzle extra balsamic glaze over the top in a loose zigzag. Scatter fresh basil leaves and finish with a pinch of flaky sea salt.
  4. Serve immediately with toasted baguette slices or crostini.

Notes

For best texture, use fully softened cream cheese so the ricotta turns spreadable without lumps. Assemble right before serving for the juiciest tomato layer—store the components separately in the fridge up to 3 days, then re-layer and top with flaky sea salt. Freezing isn’t recommended since ricotta can break and watery tomato juices can separate. If you want a lighter version, use part-skim ricotta and reduce olive oil in the base by 1 tbsp.