4 Cheese Bruschetta Dip
Taking a classic Italian restaurant appetizer, and turning it into something unique! This appetizer will be the hit of your next gathering!
Ingredients
For the Marinated Tomato Mix
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ cup red wine vinegar
- ¼ cup sugar
- 1 tsp salt
- ½ tsp onion salt
- 1 tsp garlic salt
- 1 tbsp oregano
- 1½ cups cherry tomatoes halved or quartered
- 1-2 tbsp fresh basil finely chopped
For the Cheese Mixture
- 1 cup ricotta cheese
- 4 oz chream cheese
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese or any shredded cheese of your choice
- 1 tsp garlic salt
- 1 tsp onion salt
- 2 tsp oregano
- ½ tsp salt
For the Toasted Garlic Baguettes
- 1-2 Baguettes sliced
- garlic butter spread
Instructions
For the Marinated Tomato Mix
- In a small pot, ccook the garlic in the olive oil for 3-5 minutes, or until fragrant. Add the red wine vinegar and sugar. Bring to a soft boil, turn down heat to simmer and add spices. Sugar should be completely dissolved.
- Pour marinade over sliced tomatoes and chopped basil. Toss to coat, then let chill in the fridge while making cheese mixture.
For the Cheese Mixture
- In a food processor, or a bowl with a hand mixer, combine all the cheeses and spices until smooth.
- Spread cheese in a shallow serving dish. Using a slotted spoon to drain out any extra liquid, spoon tomatoes all over cheese. Try to avoid too much juice, the flavor will be strong enough with just the tomatoes.
- Save tomato marinade for baguettes!
For the Toasted Garlic Baguettes
- Place baguette slices all over a baking sheet. Spread garlic butter on both sides of the slice.
- With oven on broil setting, toast baguettes until they start to brown on the edges. Take out of the oven, flip all of the slices, and continue to broil.
- Watch them closely to make sure they dont burn. They should be crispy when you take them out.