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Bruschetta Dip

A vibrant and flavorful Bruschetta Dip made with fresh tomatoes, basil, and garlic, perfect for gatherings and entertaining.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Appetizer, Dip
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bruschetta Tomato Base
  • 6 medium Roma tomatoes, seeds removed and finely diced About 2 lbs
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and finely chopped
  • 3 cloves garlic, minced Use fresh, not jarred
  • 1/4 cup fresh basil leaves, thinly sliced into ribbons
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt Plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes Optional, for a gentle kick
  • 1 teaspoon granulated sugar Only if your tomatoes are not very sweet
For the Cream Cheese Base Layer (Optional but Recommended)
  • 8 oz cream cheese, softened to room temperature
  • 2 tablespoons sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh chives or parsley, finely chopped
For Serving
  • 1 French baguette sliced into 1/4-inch rounds and toasted
  • 1 handful extra fresh basil leaves for garnish
  • 1 drizzle extra-virgin olive oil
  • 1 handful shaved or shredded Parmesan cheese for topping

Method
 

Prep and Seed the Tomatoes
  1. Slice each Roma tomato in half lengthwise and scoop out the seeds and gel.
  2. Place the halves cut-side down on a paper towel for 5 minutes.
  3. Dice the tomatoes into small, uniform pieces.
Prep the Remaining Mix-In Ingredients
  1. Mince the garlic finely and slice the basil into thin ribbons.
  2. Chop the sun-dried tomatoes and pat them dry.
Mix the Tomato Bruschetta Base
  1. In a mixing bowl, combine the tomatoes, sun-dried tomatoes, and garlic.
  2. Add olive oil, balsamic vinegar, red wine vinegar, salt, pepper, and red pepper flakes.
  3. Taste and add sugar if needed, then fold in basil.
  4. Cover and let it rest for 30 minutes.
Make the Cream Cheese Base (Optional)
  1. Beat cream cheese and sour cream until smooth.
  2. Mix in garlic powder, salt, and chives or parsley.
  3. Spread the cream cheese mixture in the serving dish.
Assemble and Finish
  1. After resting, gently stir the tomato mixture and transfer it on top of the cream cheese layer.
  2. Garnish with basil, drizzle olive oil, and add Parmesan.
  3. Serve with toasted baguette slices.

Notes

Use ripe, in-season tomatoes and always seed them for the best texture. Resting the mixture is crucial for flavor development.