A creamy cheese dip that combines the classic flavors of Italy with a modern twist, making it an ideal choice for entertaining.
Ingredients
Scale:
2 cups homemade ricotta cheese (or store-bought if time is limited)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 teaspoon fresh lemon juice
Salt and pepper, to taste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 cups diced tomatoes (preferably heirloom for flavor)
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil for topping
1 teaspoon honey (optional, to balance acidity)
1/4 cup fresh basil, chopped for garnish
1 baguette or ciabatta loaf, sliced
Additional fresh herbs for garnish (optional)
Instructions
Prepare the Homemade Ricotta (if using): In a medium saucepan, heat 4 cups of whole milk and 1 cup of heavy cream over medium heat until it reaches 190°F (88°C), stirring occasionally to prevent scorching. Remove from heat and stir in 1/4 cup of white vinegar. Let sit for 10 minutes until curds form, then strain the mixture through cheesecloth and let drain for 20 minutes.
Make the Ricotta Dip: In a large bowl, combine the ricotta cheese, olive oil, minced garlic, lemon juice, salt, and pepper. Whisk until smooth and creamy.
Add Fresh Herbs: Gently fold in the chopped basil and parsley, mixing until evenly incorporated. Taste and adjust seasoning.
Prepare the Bruschetta Topping: In a separate bowl, combine the diced tomatoes, balsamic vinegar, olive oil, honey (if using), salt, and pepper. Mix gently and let sit for 10-15 minutes.
Toast the Bread: Preheat the oven to 400°F (200°C). Arrange the sliced baguette or ciabatta on a baking sheet, brush with olive oil, and bake for 5-7 minutes until golden brown.
Assemble the Dip: Serve the ricotta dip in the center of a serving platter, topped with the bruschetta mixture, and garnish with additional basil.
