Three-Cheese Tomato Bruschetta Dip

There are recipes that announce themselves the moment you walk into the room — this three-cheese tomato bruschetta dip is one of them. Warm, bubbling cheese releases a savory, milky aroma, while roasted cherry tomatoes add a bright, caramelized sweetness that pops against the creamy ricotta and stretchy mozzarella. The first spoonful is a harmony of textures: fluffy ricotta, gooey melted mozzarella, and the toothsome bite of Parmesan; the balsamic glaze finishes each mouthful with a glossy, tangy note. It’s the kind of dish that feels indulgent and comforting, yet homey and familiar — a bowl that draws people close and starts the conversation.

Make this when you want to impress without fuss: a cozy weekend brunch, a low-key game night with friends, or as a festive appetizer for holiday gatherings. It reheats beautifully, is easy to scale, and hits a nostalgic, crowd-pleasing sweet spot between bruschetta and warm baked dip.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 6 appetizer servings
Difficulty Level: Easy — great for beginner cooks and busy hosts

Nutrition Highlights
Estimated nutrition per serving (dip only, excludes crostini/crackers). These values are estimates based on USDA FoodData Central entries for the ingredients and are intended as a guide.

Calories: ~180 kcal
Protein: ~13 g
Carbohydrates: ~7 g
Fat: ~11 g
Fiber: ~1–2 g
Sodium: moderate to high (cheeses contribute most)

Notes: Nutritional estimates rely on standard values from USDA FoodData Central and are rounded. For precise tracking, weigh ingredients and use a nutrition calculator or the product labels you purchase. (Sources: USDA FoodData Central — food composition data.)

Why You’ll Love It
This dip combines instant gratification with nostalgia. It’s irresistibly aromatic when it comes out of the oven — melting cheeses and roasted tomatoes create savory, slightly sweet perfume that instantly draws people in. It’s also wonderfully social: easy to place center-stage for sharing, it encourages conversation and casual grazing. The recipe is quick enough for last-minute entertaining, forgiving to scale up or down, and versatile enough to fit seasonal tweaks (summer tomatoes or winter roasted grape tomatoes). If you love the classic bruschetta flavor but want something warm, cozy, and shareable, this is the dish for you.

Preparation Guide
Ingredients

1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups cherry tomatoes, roasted (see tip below)
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons balsamic glaze
Salt and pepper to taste
Crostini, crackers or grilled veggies for serving

Optional ingredients and substitutions

Use part-skim ricotta or low-moisture shredded mozzarella to reduce fat.
Swap balsamic glaze for a drizzle of aged balsamic vinegar or a balsamic reduction.
Add 1/4 cup roasted red peppers or 2 tbsp sliced kalamata olives for extra flavor.
For a dairy-free version, use cashew ricotta and a vegan shredded mozzarella alternative.

Method & Process

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine ricotta, mozzarella, and Parmesan until well blended.
Stir in roasted cherry tomatoes, minced garlic, and fresh basil.
Season the mixture with salt and pepper to taste.
Transfer the mixture to a baking dish and smooth the top.
Bake for 20–25 minutes or until the dip is hot and bubbly.
Drizzle with balsamic glaze before serving.
Serve warm with crostini, crackers, or grilled veggies.

Practical tips

Roast the cherry tomatoes first: toss with a little olive oil, salt, and pepper and roast at 400°F (200°C) for 15–20 minutes until slightly caramelized — this concentrates their flavor and reduces excess liquid.
Avoid overmixing the cheeses; stir just until combined to keep some texture and prevent the mozzarella from becoming stringy before baking.
Check doneness by ensuring the center is hot and the edges are gently bubbling; a minute or two under a broiler can add a golden finish (watch closely).

Serve It Up

Classic: scoop warm dip onto crostini and garnish with an extra basil leaf and a small drizzle of balsamic glaze.
Veg-forward: serve with grilled zucchini slices, roasted bell pepper strips, and carrot sticks for a lighter approach.
Cozy pairing: serve alongside a crisp, dry white wine (Pinot Grigio or Sauvignon Blanc) or a light-bodied red (Chianti) to complement the tomato-cheese pairing.
Party platter: place the dip in the center of a board with an assortment of breads, crackers, olives, and charcuterie for an elevated grazing table.
Comfort twist: spoon over toasted English muffins for a hearty snack or breakfast option.

Keeping it Fresh

Room temperature: Do not leave the dip out more than 2 hours (1 hour if ambient temperature is above 90°F/32°C) — follow USDA food safety guidelines for perishable foods.
Refrigeration: Store cooled dip in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave in short intervals, stirring between bursts.
Freezer: Freeze in a freezer-safe container for up to 1–2 months for best quality. Thaw overnight in the refrigerator and reheat gently. Note: texture can change slightly after freezing because of the cheeses; stirring after reheating helps smooth it out.

Chef’s Advice

Choose complementary cheeses: a whole-milk ricotta gives creaminess, low-moisture mozzarella provides melt and stretch, and aged Parmesan adds a nutty umami pop — together they balance texture and flavor.
Control moisture: if your ricotta is very wet, drain it in a fine mesh sieve for 10–15 minutes to prevent a watery dip. Conversely, a small splash of milk can loosen an overly thick mixture before baking.
Don’t skip roasting the tomatoes: raw tomatoes can release water and make the dip runny; roasting concentrates their sweetness and reduces excess liquid.
Finish for contrast: the balsamic glaze not only adds acidity, it brings a glossy, slightly sweet finish that balances the rich cheeses — a little goes a long way.

Creative Twists

Vegan version: use a cashew-based ricotta (soak and blend cashews with lemon, nutritional yeast, and salt) and a plant-based shredded mozzarella; roast the tomatoes as usual.
Spicy roasted: stir in 1–2 tsp red pepper flakes or a diced roasted jalapeño for a spicy kick; smoked paprika also adds depth.
Mediterranean uplift: fold in 1/4 cup chopped kalamata olives and a teaspoon of dried oregano; serve with warm pita.
Herbed and lemony: add 1 tsp lemon zest and a tablespoon of chopped fresh oregano for a bright herb-forward variant.
Low-carb: serve with cucumber rounds, endive leaves, or grilled eggplant slices instead of bread.

Common Questions & Answers
Q: Can I make the dip ahead of time?
A: Yes — assemble and refrigerate (unbaked) up to 24 hours, then bake just before serving. Or bake ahead, refrigerate, and reheat; just add a minute or two under the broiler to revive the top.

Q: My dip turned out watery — how do I fix it?
A: Spoon off excess liquid, or bake the dip a little longer uncovered to evaporate moisture. Next time, roast tomatoes first and drain ricotta if it’s very wet.

Q: What’s the best bread to serve with this dip?
A: Crunchy crostini or toasted baguette slices are classic. For a softer option, serve with warm pita or flatbread. For gluten-free guests, use toasted gluten-free bread or vegetables.

Q: Can I reduce the sodium?
A: Use low-sodium or no-salt-added ricotta and reduced-sodium Parmesan (or use less Parmesan) — taste before adding table salt because cheeses already contribute salt.

Q: Is there a quick no-bake version?
A: Yes — mix cheeses and fresh diced tomatoes, basil, and garlic, then chill and serve as a cold spread for crisp crostini. It’s a fresher, less concentrated take on the baked dip.

Conclusion

Warm, creamy, and endlessly shareable, this Three-Cheese Tomato Bruschetta Dip is the kind of recipe that becomes a go-to for hosting and cozy nights in. If you want a fast, lighter bruschetta-style spread, check out a quick variation for inspiration at 5-Minute Bruschetta Dip | Myriad Recipes. For a full write-up with slightly different proportions and presentation ideas, see the original inspiration and notes at Three-Cheese Tomato Bruschetta Dip – NorthEast Nosh Recipes.

Try making it this weekend — take a photo of your bubbly, glossy bowl, share it with friends, and join the conversation in the comments. I’d love to hear which variation becomes your favorite.

Three-Cheese Tomato Bruschetta Dip

Author: recipechangegmail-com
Total Time: 40 minutes
Yield: 6 appetizer servings 1x
Diet: Vegetarian

Print Recipe

Description

A warm, creamy dip featuring ricotta, mozzarella, and Parmesan cheeses combined with roasted cherry tomatoes, perfect for sharing at gatherings.

Ingredients

Scale

1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups cherry tomatoes, roasted
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons balsamic glaze
Salt and pepper to taste
Crostini, crackers, or grilled veggies for serving

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Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine ricotta, mozzarella, and Parmesan until well blended.
Stir in roasted cherry tomatoes, minced garlic, and fresh basil.
Season the mixture with salt and pepper to taste.
Transfer the mixture to a baking dish and smooth the top.
Bake for 20–25 minutes or until the dip is hot and bubbly.
Drizzle with balsamic glaze before serving.
Serve warm with crostini, crackers, or grilled veggies.

Notes

For precise tracking, weigh ingredients and use a nutrition calculator. This dip is easy to make ahead and can be reheated.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 13g
Cholesterol: 30mg