Bruschetta Dip Fresh Tomato (Print Version)
# Ingredients:
→ Bruschetta Mixture
01 -
4 Roma tomatoes, cored and diced
02 -
15 g fresh basil leaves, finely chopped
03 -
1 garlic clove, minced
04 -
15 ml extra virgin olive oil
05 -
5–10 ml balsamic vinegar, to taste
06 -
Salt, to taste
→ Cheese Mixture
07 -
225 g feta cheese block, crumbled
08 -
115 g cream cheese, softened
09 -
120 g sour cream
10 -
1 garlic clove, minced
11 -
15 ml freshly squeezed lemon juice
12 -
15 ml olive oil
13 -
Salt, to taste
→ Garnish
14 -
Fresh basil leaves, chopped
15 -
Red pepper flakes, to taste
16 -
Parmesan cheese, freshly grated
# Instructions:
01 -
Core and dice Roma tomatoes into small cubes. Place in a medium bowl. Add finely chopped basil and minced garlic. Drizzle with extra virgin olive oil and balsamic vinegar, then season with salt. Gently toss until thoroughly combined and set aside to marinate for 10 minutes.
02 -
In a food processor, combine crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil. Blend for 3–4 minutes, scraping down the sides as needed, until the mixture is velvety and uniform. Adjust seasoning with salt, taking care not to over-salt due to the feta. Taste and set aside.
03 -
Spread the smooth cheese mixture evenly in a shallow serving dish. Spoon the marinated bruschetta mixture over the cheese base, ensuring even distribution.
04 -
Top with freshly chopped basil, a sprinkle of red pepper flakes, and a generous layer of grated Parmesan. Serve immediately with crusty bread or vegetable crudités.
# Notes:
01 -
For a vegan version, substitute dairy-based cheeses and sour cream with plant-based alternatives.
02 -
Roma tomatoes minimize excess moisture, ensuring the dip remains scoopable.
03 -
Letting tomatoes marinate enhances depth of flavor in the finished dish.
04 -
Customizing with additional herbs such as oregano or parsley can elevate freshness.