Description
A warm, bubbly baked dip made with creamy ricotta, mozzarella, and parmesan, topped with sweet blistered cherry tomatoes, a drizzle of balsamic glaze, and fresh basil for an irresistible party appetizer.
Ingredients
The Cheese Blend:
- 1.5 cups (375g) whole milk ricotta
- 2 cups (225g) low-moisture mozzarella, divided
- 0.5 cup (50g) grated Parmesan cheese
- 2 cloves garlic, minced
- 0.5 tsp sea salt
Toppings & Garnish:
- 1 cup (150g) red cherry tomatoes, whole
- 1 cup (150g) yellow cherry tomatoes, whole
- 1 tbsp (15ml) extra virgin olive oil
- 3 tbsp (45ml) balsamic glaze
- 0.5 cup (10g) fresh whole basil leaves
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ricotta, half the mozzarella, Parmesan, minced garlic, and sea salt, mixing until well blended.
- Spread the cheese mixture evenly into a baking dish and top with the remaining mozzarella.
- Bake for 18-20 minutes, until bubbly and golden on top.
- While the dip bakes, toss the red and yellow cherry tomatoes with olive oil.
- Heat a skillet over high heat and add the tomatoes, cooking until blistered and slightly charred, shaking the pan occasionally.
- Remove the baked dip from the oven and top with the blistered tomatoes.
- Drizzle generously with balsamic glaze and scatter fresh basil leaves over the top.
- Serve warm with crostini, crackers, or sliced baguette.
Notes
- Use whole milk ricotta for the creamiest, richest base.
- Blister the tomatoes just until they start to burst for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes