Ricotta dip with crushed tomatoes & bruschetta

recipe Detail


Brush slices of baguette with garlic then chargrill and pile high with Italian-style cheese dip with vibrant cherry tomatoes


- 1 cup ricotta cheese

- 1/4 cup crushed tomatoes

- 2 cloves garlic, minced

- 1 tablespoon olive oil

- 1 teaspoon Italian seasoning

- Salt and pepper, to taste

- 1 baguette, sliced

- Olive oil for brushing

- Dried basil for topping


1. Preheat your oven to 375°F (190°C).


2. In a mixing bowl, combine the ricotta cheese, crushed tomatoes, minced garlic, olive oil, Italian seasoning, and salt and pepper. Mix well until all ingredients are fully incorporated.


3. In a separate bowl, mix together some olive oil and dried basil.


4. Lay out the baguette slices on a baking sheet and brush them with the olive oil and dried basil mixture.


5. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the baguette slices are lightly toasted.


6. While the baguette slices are toasting, heat a pan over medium heat and add a tablespoon of olive oil.


7. Once the pan is hot, add the ricotta dip mixture and cook for 5-7 minutes, stirring occasionally.


8. Once the ricotta dip is warm and slightly bubbly, remove it from the heat and transfer it to a serving dish.


9. Take the toasted baguette slices out of the oven and let them cool for a minute or two.


10. Serve the ricotta dip with the toasted baguette slices and enjoy! You can also top the dip with some additional crushed tomatoes and a sprinkle of dried basil for extra flavor.

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