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!
Servings: 16
Ingredients
- 16 oz whole milk ricotta
- 2 tbsp honey
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
Bruschetta
- 3 roma, hot house or on the vine tomatoes pulp removed and diced
- 3 cloves garlic minced
- 6 fresh basil leaves finely chopped
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 baguette
Instructions
- 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.
- 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.