Baked Bruschetta Dip Is the Ultimate Appetizer (Print Version)
A warm, cheesy baked bruschetta dip layered with cream cheese, mozzarella, Parmesan, garlicky tomatoes, basil, and balsamic glaze.
# Ingredients:
For the cheese base
01 -
8 oz (225 g) cream cheese, softened
02 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
03 -
1/2 cup (45 g) grated Parmesan cheese
04 -
1 small garlic clove, finely grated
05 -
1/4 teaspoon black pepper
For the bruschetta topping
06 -
2 cups (300 g) cherry tomatoes, halved or quartered
07 -
3 cloves garlic, minced
08 -
1 tablespoon extra virgin olive oil
09 -
1 teaspoon dried oregano
10 -
1/4 teaspoon red pepper flakes, optional
11 -
2 tablespoons chopped fresh basil, plus more for serving
12 -
1/2 teaspoon kosher salt
For serving
13 -
1 tablespoon balsamic glaze, plus more to taste
14 -
1 baguette, sliced and toasted, or crackers for serving
# Instructions:
01 -
Heat the oven to 375°F. Lightly grease a 1-quart baking dish or small 8-inch baking dish.
02 -
In a bowl, toss the tomatoes, garlic, olive oil, oregano, red pepper flakes, basil, and salt. Let the mixture stand for 10 minutes while the oven heats.
03 -
Stir the softened cream cheese with the grated garlic and black pepper until smooth. Spread it evenly in the baking dish, then top with mozzarella and Parmesan.
04 -
Use a slotted spoon to scatter the tomato mixture over the cheese layer, leaving excess liquid behind in the bowl.
05 -
Bake for 20-24 minutes, until the cheese is melted, the edges are bubbling, and the tomatoes have softened.
06 -
Let the dip rest for 5 minutes. Drizzle with balsamic glaze, scatter with fresh basil, and serve warm with toasted baguette slices or crackers.
# Notes:
01 -
Best served warm after a 5-minute rest.
02 -
Assemble the cheese base and tomato topping separately up to 8 hours ahead.
03 -
Use a slotted spoon for the tomatoes to prevent a watery dip.