Name: Bruschetta Dip Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 Roma tomatoes, cored, seeded, and diced; 1/4 cup fresh basil leaves, chopped; 1 garlic clove, minced; 1 tablespoon extra virgin olive oil; 1-2 teaspoons balsamic vinegar; Salt, to taste; 8 oz feta cheese block, crumbled; 4 oz cream cheese, softened; 1/2 cup sour cream; 1 garlic clove, minced; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; Salt, to taste; 1-2 baguettes or ciabatta loaf, sliced; 1 extra garlic clove, halved (for rubbing toast); Fresh basil leaves, chopped (for garnish); Red pepper flakes (optional, for garnish); 1/4 cup Parmesan cheese, grated (optional); Balsamic glaze (optional); Olive oil for drizzling

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Introduction

Bruschetta Dip combines the fresh, vibrant flavors of classic Italian bruschetta with a creamy, tangy cheese base. It’s an easy-to-make appetizer that’s perfect for parties or casual gatherings, offering a delightful combination of textures and tastes.

A clear glass dish holds a layered bruschetta dip with three visible layers: the bottom layer is a light golden-brown toasted bread crumb crust, the middle layer is a creamy white cheese spread, and the top layer is chopped bright red tomatoes mixed with finely sliced purple onions and green basil strips, all sprinkled with salt and black pepper. A fresh green basil leaf sits in the center of the top layer. The dish is placed on a wooden board with green basil leaves nearby, set on a white marbled textured surface. In the background, out of focus, is toasted bread with tomato topping and whole tomatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Roma tomatoes, cored, seeded, and diced
1/4 cup fresh basil leaves, chopped
1 garlic clove, minced (for tomato topping)
1 tablespoon extra virgin olive oil (for tomato topping)
1-2 teaspoons balsamic vinegar
Salt, to taste (for tomato topping)
8 oz feta cheese block, crumbled
4 oz cream cheese, softened
1/2 cup sour cream
1 garlic clove, minced (for cheese mixture)
1 tablespoon fresh lemon juice
1 tablespoon olive oil (for cheese mixture)
Salt, to taste (for cheese mixture)
1-2 baguettes or ciabatta loaf, sliced
1 extra garlic clove, halved (for rubbing toast)
Fresh basil leaves, chopped (for garnish)
Red pepper flakes (optional, for garnish)
1/4 cup Parmesan cheese, grated (optional)
Balsamic glaze (optional)

Instructions

Step 1: Wash, core, and seed the Roma tomatoes, then dice them into 1/4 to 1/2-inch pieces. In a bowl, combine the diced tomatoes, chopped fresh basil, minced garlic, extra virgin olive oil, balsamic vinegar, and salt. Toss gently and let the mixture sit at room temperature for 15-30 minutes to allow the flavors to meld.
Step 2: In a separate bowl, mix the crumbled feta cheese, softened cream cheese, sour cream, minced garlic, fresh lemon juice, olive oil, and salt until smooth and creamy.
Step 3: Spread the creamy cheese mixture evenly in a shallow serving dish. Spoon the tomato topping over the cheese layer. Garnish with chopped fresh basil, red pepper flakes, and a drizzle of balsamic glaze if desired. For best flavor, chill the dip for at least 30 minutes, then bring it to room temperature before serving.
Step 4: Preheat your oven to 375°F (190°C). Slice the baguette or ciabatta into 1/2-inch thick pieces and arrange them on a baking sheet. Lightly drizzle with olive oil. Bake for 8-12 minutes until the slices are golden and crisp. Remove from the oven and rub the warm crostini with the halved garlic clove for extra flavor.

Tips & Variations

Use day-old bread for crostini to ensure crispness when toasted.
Add a sprinkle of grated Parmesan cheese to the tomato mixture for an extra savory touch.
For a spicy kick, include a pinch of red pepper flakes in the tomato topping or as a garnish.
Substitute Greek yogurt for sour cream to lighten the cheese mixture without losing creaminess.
Letting the tomato mixture sit longer enhances the depth of flavors in the dip.

Storage

Store the bruschetta dip covered in the refrigerator for up to 2 days. The bread crostini is best served fresh but can be stored in an airtight container for 1-2 days; re-crisp in the oven before serving. When ready to eat, bring the dip to room temperature for the best flavor experience.

How to Serve

A slice of toasted bread sits on a wooden board with a thick base layer of white creamy cheese spread evenly. On top is a fresh, chunky layer of bright red diced tomatoes mixed with thinly sliced dark green basil leaves. The tomatoes are sprinkled with small bits of grated white cheese and cracked black pepper. A small green basil leaf garnish is placed in the center. The bread crust is golden brown and slightly textured. Fresh basil leaves are scattered around the board on a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can prepare both the tomato topping and cheese mixture in advance. Combine and chill the dip up to a day before serving. Just add the crostini fresh to maintain their crispness.

What can I use instead of feta cheese?

If you prefer a milder flavor, substitute feta with goat cheese or ricotta. These will create a creamy base but will change the taste profile slightly.