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Macro close-up of Three-Cheese Tomato Bruschetta Dip showing the glossy melted mozzarella and charred tomato skins.

Three-Cheese Tomato Bruschetta Dip: The Ultimate Bubbly Appetizer

A decadent Three-Cheese Tomato Bruschetta Dip featuring creamy ricotta, melted mozzarella, and a browned parmesan crust. Topped with blistered cherry tomatoes and a balsamic glaze, it's the ultimate Pinterest-worthy party appetizer for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Appetizer, Starter
Cuisine: Italian-American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (300g) cherry tomatoes whole
  • 2 tbsp (30ml) extra virgin olive oil high quality
  • 3 cloves garlic minced
  • 1 cup (250g) whole milk ricotta cheese strained if watery
  • 1.5 cups (170g) low-moisture mozzarella shredded
  • 0.5 cup (50g) parmesan cheese freshly grated
  • 0.5 tsp dried oregano
  • 1 tbsp fresh basil cut into ribbons
  • 2 tbsp (30ml) balsamic glaze dark and thick

Equipment

  • 1 Oven-safe baking dish or cast iron skillet 9-inch diameter preferred
  • 1 Small mixing bowl

Method
 

Roast the Tomatoes
  1. Preheat oven to 400°F (200°C). Toss cherry tomatoes, olive oil, and garlic in a baking dish. Roast for 15-20 minutes until tomatoes blister and skins char.
Assemble the Dip
  1. In a separate bowl, mix ricotta and oregano. Spread into the bottom of an oven-safe dish. Top with shredded mozzarella.
  2. Nestle the roasted blistered tomatoes and their oils into the mozzarella layer. Sprinkle parmesan over the top.
Broil and Serve
  1. Broil on high for 3-5 minutes until the cheese has a glossy oily sheen and a bubbling browned crust.
  2. Finish with fresh basil ribbons and a messy drizzle of balsamic glaze. Serve with toasted sourdough.

Notes

Use low-moisture mozzarella for the best cheese pull.
Ensure sourdough is toasted enough to support the heavy dip.