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Bruschetta Dip
Laura

Bruschetta Dip

Creamy herbed cheese base topped with fresh tomatoes, basil, and garlic. Perfect appetizer for parties and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Italian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese softened to room temperature
  • 5.3 ounces Boursin garlic and herbs cheese or similar soft herbed cheese
  • 2 cups Roma tomatoes diced (about 4-5 medium tomatoes)
  • 1/3 cup fresh basil leaves finely chopped
  • 3 cloves garlic minced very fine
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic glaze for drizzling
  • 1 whole baguette sliced and toasted, or crackers for serving

Equipment

  • Medium mixing bowl
  • Serving platter or shallow dish
  • sharp knife
  • Cutting board

Method
 

  1. Let cream cheese and Boursin cheese sit at room temperature for 20 minutes until softened.
  2. Dice Roma tomatoes and drain in a colander for 5 minutes to remove excess moisture.
  3. In a medium bowl, combine diced tomatoes, chopped fresh basil, minced garlic, olive oil, balsamic vinegar, sea salt, and black pepper. Toss gently and set aside.
  4. Spread softened cream cheese and Boursin onto serving platter using the back of a spoon to create gentle swirls.
  5. Top evenly with tomato mixture, making sure to include all the flavorful juices from the bowl.
  6. Right before serving, drizzle balsamic glaze in a zigzag pattern across the top.
  7. Serve immediately with toasted baguette slices or crackers.

Notes

  • For best results, use ripe Roma tomatoes which are less watery than other varieties.
  • Can be prepared up to 24 hours in advance by keeping components separate and assembling before serving.
  • To make hot version, bake assembled dip at 350°F for 15 minutes until warmed through.
  • Drain tomatoes well to prevent watery dip.