Bruschetta Dip

A white plate filled with creamy dip topped with halved cherry tomatoes, fresh herbs, and a drizzle of oil, sitting on a table with blue and beige placemats in sunlight.

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Bruschetta Dip starts with a base of whipped ricotta (blended until it's cloud-like and smooth) spread across the bottom of a wide bowl, then topped with a bright, punchy bruschetta mixture of halved grape tomatoes, shallot, basil, olive oil, and rice wine vinegar. Scoop it up with crusty bread and try not to eat the whole bowl standing at the counter.

Prep Time30

Course: Appetizer

Cuisine: Italian

Servings:

Ingredients

Whipped Ricotta Ingredients

15 ounces whole milk ricotta
2 tbsp milk
¼ cup Parmigiano Reggiano grated
½ teaspoon kosher salt
Ground pepper to taste

Bruschetta Topping Ingredients

16 ounces grape tomatoes cut into ½
⅓ cup extra virgin olive oil
2 tbsp rice wine vinegar
1 shallot finely chopped
3 tbsp basil chopped
¾ tsp kosher salt

Instructions

To prep the whipped ricotta, add the ricotta, milk, grated Parmigiano Reggiano, and salt to a blender. Blend until smooth and creamy. If the dip feels too thick, add more milk one tablespoon at a time until it has a spreadable consistency. Store in the refrigerator and remove 30 minutes before serving.
To prep the bruschetta topping, add all the bruschetta ingredients to a sealable container. Mix well and store in the refrigerator. Remove from the refrigerator 30 minutes before serving.
To assemble, spread the whipped ricotta all over the base of a wide bowl, top with bruschetta topping, and serve with bread.

Nutrition