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Close up of melted mozzarella and golden-brown edges on a Three-Cheese Tomato Bruschetta Dip.

Three-Cheese Tomato Bruschetta Dip with Blistered Tomatoes

This Three-Cheese Tomato Bruschetta Dip features a creamy ricotta base, melted mozzarella, and parmesan topped with honey-sweet blistered cherry tomatoes and a glossy balsamic glaze. The ultimate 30-minute appetizer for cheese lovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Whole Milk Ricotta Cheese 480g
  • 1.5 cups Shredded Mozzarella Cheese 170g, divided
  • 0.5 cup Grated Parmesan Cheese 50g
  • 3 cloves Garlic minced
  • 2 cups Cherry Tomatoes 300g
  • 2 tablespoons Extra Virgin Olive Oil 30ml
  • 2 tablespoons Balsamic Glaze 30ml
  • 0.25 cup Fresh Basil Leaves torn or chiffonade
  • 1 teaspoon Cracked Black Pepper to taste

Equipment

  • 1 Black Cast Iron Skillet Small or medium size
  • 1 Mixing Bowl

Method
 

Roast the Tomatoes
  1. Preheat oven to 400°F (200°C). Toss cherry tomatoes in the cast iron skillet with olive oil and black pepper.
  2. Roast for 12-15 minutes until tomatoes are blistered and slightly charred. Remove tomatoes from skillet and set aside.
Bake the Cheese
  1. In a bowl, combine ricotta, parmesan, garlic, and 1 cup of mozzarella.
  2. Spread the mixture into the skillet and top with the remaining mozzarella.
  3. Bake for 15 minutes, then broil for 2 minutes until you see golden-brown cheese edges.
Final Garnish
  1. Top the bubbling cheese with the roasted tomatoes. Drizzle with balsamic glaze and scatter fresh basil leaves.

Notes

Use full-fat ricotta for the creamiest texture.
If the tomatoes are too watery, drain excess liquid before adding the cheese base.