Three‑Cheese Tomato Bruschetta Dip Recipe – Easy Party Appetizer
Three‑cheese tomato bruschetta dip is a warm, cheesy appetizer made with a blend of mozzarella, parmesan, and cream cheese layered with juicy tomatoes, garlic, and fresh basil. Served with toasted bread or crackers, this dip is perfect for parties, game day, or family gatherings. It’s a crowd‑pleasing recipe that combines classic bruschetta flavors with gooey, irresistible cheese.
Equipment
- Baking dish or cast iron skillet
- Mixing bowls
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 1 cup ricotta cheese (whole milk preferred)
- 1 cup shredded mozzarella (fresh mozzarella recommended)
- ½ cup grated Parmesan cheese
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Crusty bread or crackers, for serving
Instructions
- Preheat oven: Set oven to 400°F (200°C).
- Roast tomatoes: Toss cherry tomatoes with olive oil, garlic, oregano, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until softened and slightly caramelized.
- Prepare cheese base: In a mixing bowl, combine ricotta, mozzarella, and Parmesan. Spread evenly in a baking dish or skillet.
- Top with tomatoes: Spoon roasted tomatoes over the cheese mixture.
- Bake: Place dish in oven and bake for 10 minutes until cheese is bubbly and golden.
- Serve: Garnish with fresh basil. Serve hot with toasted bread or crackers.
Notes
- Cheese swaps: Goat cheese adds tang; Pecorino Romano offers a saltier bite.
- Tomato tip: Roasting concentrates flavor and prevents watery dip.
- Make-ahead: Assemble cheese base and roast tomatoes separately; bake together just before serving.
- Variations: Add olives, roasted peppers, or chili flakes for extra flair.
- Presentation: Bake in a cast-iron skillet for rustic charm.