Bruschetta Cheese Dip
This two-layer Bruschetta Cheese Dip is creamy, tangy, and full of fresh flavors. Perfect as a snack, appetizer, or for gatherings, it pairs beautifully with toasted bread, crackers, or chips. Quick to make and always a crowd-pleaser!
Servings 6 People
Ingredients
- 1 cup garlic and herb cheese I used Rondele cheese, but Boursin works great too
- 1 baguette
- Olive oil
- Fresh basil for garnish
For the Bruschetta
- 2 Roma tomatoes or 1 cup cherry tomatoes cherry tomatoes taste amazing!
- 1 tbsp chopped basil
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp balsamic glaze
- 1 tsp pesto optional, but adds great flavor
Instructions
- On a serving plate, spread the garlic and herb cheese evenly.
- Dice the tomatoes and chop the basil. Mix them with olive oil, salt, pepper, balsamic glaze, and pesto (optional).
- Tip: Try to avoid adding too much liquid from the mixture when topping the cheese.
- Spoon the bruschetta mixture over the cheese and drizzle a little extra balsamic glaze on top.
- Slice the baguette, brush with olive oil, and broil in the oven. They toast quickly — about 1 minute per side — so keep an eye on them.
- Remove from the oven and serve warm with the dip.
Notes
- Use cherry tomatoes if you want a sweeter and less watery bruschetta topping.
- Let the cheese soften at room temperature so it spreads easily.
- Assemble the dip right before serving to keep the tomatoes fresh.
- Adjust the balsamic glaze to your taste — add more for sweetness or skip if you prefer it less tangy.
- If you prepare the bruschetta ahead of time, store it in the fridge and drain any extra liquid before adding it on top.
- This dip is best enjoyed fresh and doesn’t store well once assembled.