Bruschetta Dip
This Bruschetta Dip is light, creamy, and layered with fresh Mediterranean flavor. Silky whipped ricotta forms the base, while juicy marinated tomatoes, fresh basil, and a balsamic reduction bring brightness and contrast. It’s the kind of appetizer that looks impressive but comes together with minimal effort.
Servings: 4 people
Calories: 302kcal
Ingredients
For the whipped ricotta
- 1 cup full-fat ricotta cheese
- ½ cup cream cheese
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- ½ Tablespoon lemon juice
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
For the bruschetta topping
- 10-12 cherry tomatoes (or grape tomatoes),finely diced
- 2 Tablespoon fresh basil thinly sliced
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic very finely minced
- Sea salt to taste
- Freshly ground black pepper to taste
To serve
Instructions
- Add the ricotta, olive oil, lemon zest, salt, and pepper to a food processor. Blend until completely smooth, airy, and creamy, scraping down the sides as needed. Taste and adjust seasoning. Spoon the whipped ricotta onto a shallow serving plate or bowl and spread it into soft swoops with the back of a spoon.
- In a bowl, gently mix the chopped tomatoes, basil, olive oil, garlic, salt, and pepper. Let it sit for 5 to 10 minutes so the flavors meld and the tomatoes release a little juice.
- Spoon the tomato mixture over the whipped ricotta, keeping it loose and rustic. Drizzle with balsamic reduction, finish with flaky salt and a crack of black pepper.
- Serve immediately or refrigerate for up to 30 minutes before serving for a slightly firmer base.
Nutrition
Calories: 302kcal | Carbohydrates: 7g | Protein: 10g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 48mg | Sodium: 453mg | Potassium: 252mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 1mg