Baked Tomato Bruschetta Dip with Triple Cheeses
Ingredients
The Cheese Base:
- 6 oz cream cheese softened to room temperature
- ½ cup low-moisture mozzarella shredded
- ½ cup Parmesan freshly grated
The Bruschetta Topping:
- 1 cup cherry tomatoes halved (or 1 medium tomato, seeded and chopped)
- 2 cloves garlic grated
- 1 tsp. Olive oil
- ½ tsp. Dried oregano
- ¼ tsp. Red pepper flakes (optional)
- 1 tbsp fresh basil leaves chopped
- A pinch of salt to taste
To Finish:
- 1 tbsp balsamic glaze
- Handful fresh basil leaves to garnish
To Serve:
- Grilled Crostini Pita Chips or Crackers
Directions
- Preheat oven to 375°F (190°C).
- Spread the softened cream cheese in an even layer across the bottom of a small baking dish.
- Top the cream cheese with the shredded mozzarella, then the Parmesan, in an even layer.
- In a mixing bowl, combine the cherry tomatoes, grated garlic, olive oil, dried oregano, red pepper flakes (if using), chopped basil, and a pinch of salt. Toss to combine.
- Spoon the tomato mixture evenly over the cheese layer.
- Bake for 20–25 minutes, until the cheese is golden and bubbling at the edges and the tomatoes are soft and beginning to caramelize.
- Remove from the oven. Drizzle immediately with balsamic glaze and scatter fresh basil leaves on top.
- Serve warm with grilled crostini, pita chips, or crackers.