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Overhead shot of bubbling Three-Cheese Tomato Bruschetta Dip showing charred tomato skins and golden garlic.

Three-Cheese Tomato Bruschetta Dip: The Ultimate Bubbly Appetizer

This Three-Cheese Tomato Bruschetta Dip features a creamy ricotta base, gooey mozzarella, and a toasted parmesan crust topped with blistered cherry tomatoes, roasted garlic, and a rich balsamic glaze drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 15 oz Whole Milk Ricotta 425g
  • 2 cups Low-Moisture Mozzarella 225g, shredded
  • 1/2 cup Aged Parmesan 50g, finely grated
  • 2 cups Cherry Tomatoes 300g, whole
  • 8-10 cloves Fresh Garlic peeled, kept whole
  • 3 tbsp Extra Virgin Olive Oil 45ml
  • 2 tbsp Balsamic Glaze 30ml, thick reduction
  • 1/4 cup Fresh Basil 10g, torn

Equipment

  • 1 Shallow white ceramic baking dish Essential for even browning
  • 1 Mixing Bowl

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Spread seasoned ricotta into the bottom of a shallow ceramic baking dish.
  2. Top the ricotta with shredded mozzarella and a final layer of finely grated parmesan.
Roasting
  1. Toss tomatoes and garlic with olive oil. Arrange on top of the cheese, nestling garlic cloves into the mixture.
  2. Bake for 20-25 minutes. Broil for 2-3 minutes until the tomato skins are blistered and charred.
Finishing
  1. Drizzle with balsamic glaze and top with torn fresh basil leaves. Serve immediately with toasted bread.

Notes

Use a shallow dish to maximize the parmesan crust.
Ensure tomatoes are dry before roasting to avoid sogginess.