Whipped Ricotta Bruschetta Dip

With creamy whipped ricotta topped with classic bruschetta and served with crostini, this whipped ricotta bruschetta dip is sure to become your new favorite summer appetizer!

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I am obsessed with whipped cheese dips (ricotta, feta, goat cheese), and this whipped ricotta bruschetta dip is my new favorite for summertime.

Featuring fresh summer tomatoes and basil, creamy whole milk ricotta and a touch of sweetness from honey, this whipped ricotta dip is the perfect balance between savory & sweet and creamy & fresh.

Toast up some baguette slices to scoop up this dip or to layer on top like a crostini.

This dip is easy to make and requires no cooking (a big plus in the hot summer months). Whip it up (literally) for your next BBQ or summer gathering that’s sure to be a hit with everyone!

Ingredients

Ricotta: I recommend whole milk ricotta for the creamiest dip.
Honey: I love the subtle sweetness honey adds to the whipped ricotta.
Tomatoes: this dip is ideally made with the ripest summer tomatoes. Roma, hot house and vine tomatoes work the best for this recipe.
Garlic: garlic is the main flavoring agent in the bruschetta.
Fresh Basil: another reason why this is the perfect summer appetizer, it highlights one of the best summer herbs: basil!
Balsamic Vinegar: just a splash is used to marinate the bruschetta.
Olive oil: olive oil is used in the whipped ricotta to help create the perfect consistency, as well as in the bruschetta.
Salt & pepper: because ricotta is a mild cheese, a healthy sprinkle of salt and pepper are needed to bring out the flavors.
Baguette: sliced thin and toasted until golden for all the dipping, dunking and scooping.

Equipment

Food processor
Baking sheet
Measuring cups and spoons
Cutting board and knife
Mixing bowl
Serving bowl
Rubber Spatula

Make the Bruschetta and Whipped Ricotta

In a mixing bowl, combine chopped tomatoes, minced garlic, fresh basil, olive oil, balsamic vinegar, salt and black pepper.

Toss so everything is coated in oil and balsamic. Allow bruschetta to marinate while you whip the ricotta.

In a food processor, combine whole milk ricotta cheese, honey, olive oil, salt and black pepper. Blend for 30 seconds, until you have a smooth and creamy consistency.

Taste and adjust seasoning or honey to taste preference.

Toast the Baguette and Assemble

Thinly slice baguette at a bias into 1/4 inch slices. Drizzle or spray slices with olive oil and toast one of two ways:

Oven: preheat oven to 425°F and place baguette slices on a baking sheet. Bake for 15-20 minutes, or until golden brown.

Air Fryer: place baguette slices in air fryer basket. Air fry at 375°F for 5-8 minutes, or until golden brown.

In a large shallow bowl, add whipped ricotta and spread into an even layer.

Top with the bruschetta. Season with pepper and add a drizzle of olive oil, if desired, and garnish with more fresh basil.

Serve dip at room temperature with toasted baguette slices.

Tips

• Remove excess pulp from tomatoes to prevent your bruschetta from getting too wet.
• Everyone has different sweetness preferences. Taste the whipped ricotta and add more honey if you prefer it to be sweeter.
•  Keep in mind the garlic flavor in the bruschetta intensifies the longer it sits. If you’re making this ahead of time, you may want to cut back on the amount of garlic.
• For ultimate freshness, purchase baguette the day you plan on serving the dip and toast right before serving.

FAQ

Does this dip need to be refrigerated?

You can leave this dip out at room temperature for 2-3 hours, then it should be refrigerated. Be sure to remove the dip from fridge at least 30 minutes before serving.

Can I make this ahead of time?

Yes, you can make this recipe up to one day in advance. I recommend whipping the ricotta, making the bruschetta and then storing each component in separate containers in the refrigerator.

Up to 2 hours before serving, you can assemble the dip. Allow the whipped ricotta to come to room temperature for 30 minutes before assembling.

How long does this dip last?

For the freshest flavor, this dip is best enjoyed within 3 days of making. However, it will last for up to one week when stored in an air tight container in the refrigerator.

Recipe Variations

Honey: you can use an equal amount of maple syrup in place of honey to roast the squash and to sweetened the whipped goat cheese.
Baguette: If you don’t have a baguette, no worries, you can use any type of crackers or pita chips for dipping.

More Appetizer Recipes

• Beet and Goat Cheese Dip
• Whipped Goat Cheese and Squash Dip
• Roasted Red Pepper Whipped Feta Dip
• Goat Cheese, Bacon and Fig Crostini
• Whipped Feta and Roasted Grape Crostini

As always, if you make this Whipped Ricotta Bruschetta Dip, please let me know by commenting and rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!