Whipped Ricotta Bruschetta Dip
This Whipped Ricotta Bruschetta Dip is a creamy, fresh appetizer made with smooth whipped ricotta, juicy tomatoes, basil, lemon, garlic, and olive oil. Serve it with crostini for an easy appetizer that’s perfect for entertaining.
Servings: 6 servings
Equipment
Ingredients
Crostini
- 1 Baguette sliced on a bias
- 2 tablespoons Extra Virgin Olive Oil or as needed for brushing
- Kosher Salt for sprinkling
Whipped Ricotta
- 15 ounces Whole Milk Ricotta Cheese
- 2 tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- 2 cloves Garlic
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt
Bruschetta Topping
- 2 Heirloom Tomatoes cored and diced
- 15 leaves Fresh Basil thinly sliced
- 2 tablespoons Extra Virgin Olive Oil or enough to coat
- Kosher Salt to taste
Instructions
- Make the crostini: Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet. Lightly brush the tops with olive oil and sprinkle with salt. Bake for 10–15 minutes, or until golden and crisp.
- Make the whipped ricotta: Add the ricotta, lemon juice, lemon zest, garlic, olive oil, and salt to a food processor. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
- Make the bruschetta topping: Add the diced tomatoes, basil, olive oil, and salt to a bowl. Gently toss until evenly coated.
- Assemble: Spread the whipped ricotta in a shallow bowl or serving dish. Spoon the tomato topping over the ricotta. Finish with an extra drizzle of olive oil and serve with crostini.
Video
Notes
- Olive oil: Use an extra virgin olive oil you enjoy the taste of. This recipe is simple, so the flavor of the olive oil comes through in the ricotta, tomato topping, crostini, and finishing drizzle.
- Tomato topping: The tomatoes should be evenly coated and glossy, but not swimming in oil. Start with 2 tablespoons of olive oil, then add a little more if needed.
- Tomatoes: I used heirloom tomatoes, but any ripe, flavorful tomatoes work well such as Roma tomatoes, vine-ripened tomatoes, cherry tomatoes, or grape tomatoes. If the tomatoes are very juicy, spoon off some excess liquid before adding them over the ricotta.
- Salt: I tested this recipe with Bona Furtuna Sicilian Sea Salt with Organic Basil, which adds an extra pop of basil flavor. Regular Kosher salt works well too, especially since the recipe already includes fresh basil.
- Ricotta: Whole milk ricotta gives the best creamy texture.
- No food processor: A food processor gives the smoothest texture, but a high-speed blender can also work. Stop and scrape down the sides as needed. Without either, stir the ricotta mixture very well.
- Shortcut: To make this even faster, skip the homemade crostini and serve with store-bought crostini, crackers, pita chips, toasted bread, or fresh vegetables.
- Make ahead: Make the whipped ricotta up to 1–2 days ahead and store it in an airtight container in the refrigerator. Add the tomato topping right before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. If possible, store the ricotta and tomato topping separately. If already assembled, spoon off any excess tomato liquid before serving leftovers.
Nutrition
Calories: 242kcal | Carbohydrates: 5g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 36mg | Sodium: 262mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 9mg | Calcium: 156mg | Iron: 1mg
