Description
A warm, cozy dip combining roasted tomatoes and three types of cheese, perfect for sharing with toasted baguette slices.
Ingredients
For the dip
- 2 tablespoons fresh basil (Tear instead of chopping for a fresher feel.)
- 2 cups cherry tomatoes (Regular tomatoes can be used; chop into bite-size pieces.)
- 2 cloves garlic (Minced.)
- 2 tablespoons balsamic glaze (Adds brightness.)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil (A splash on top adds shine.)
- 1 baguette toasted slices (Toast until crisp for better dip holding.)
- 1 cup mozzarella cheese (Shredded or sliced, either works fine.)
- 1/2 cup grated Parmesan cheese (Can be swapped with feta for a tangier bite.)
- 1 cup ricotta cheese (Can use dairy-free substitutes if preferred.)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cherry tomatoes, minced garlic, olive oil, salt, and black pepper. Spread this mixture onto a baking sheet and roast for about 20 minutes until the tomatoes are blistered and soft.
- In a separate bowl, mix together the ricotta, mozzarella, and grated Parmesan cheese until well combined.
- Once the tomatoes are done roasting, fold them into the cheese mixture along with basil and balsamic glaze.
- Transfer the mixture to an oven-safe serving dish and smooth out the top.
- Bake in the oven for 15-20 minutes until the dip is hot and bubbly.
- Serve warm with toasted baguette slices, crackers, or grilled veggies.
Notes
Cool the dip to room temperature and store in an airtight container. It keeps in the fridge for 3 to 4 days. Reheat at 350°F until warm. Do not freeze the baked dip; only freeze roasted tomatoes if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snack
- Cuisine: Italian