Description
A fresh and flavorful Bruschetta Dip that captures the essence of traditional Italian bruschetta, perfect as an appetizer or party snack. This easy-to-make dip combines ripe tomatoes, fresh basil, garlic, olive oil, and a touch of balsamic vinegar, topped with optional Parmesan cheese. Serve it with crostini or crackers for a delightful bite.
Ingredients
Scale
Bruschetta Dip
- 4 large ripe tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
To Serve
- Crostini or crackers
Instructions
- Prepare the tomatoes: Start by dicing the ripe tomatoes into small, even pieces to ensure a consistent texture throughout the dip.
- Chop fresh basil and mince garlic: Finely chop the fresh basil leaves and mince the garlic cloves to release their flavors and aroma.
- Combine ingredients: In a medium bowl, mix together the diced tomatoes, chopped basil, minced garlic, olive oil, and balsamic vinegar. Stir gently to combine all the flavors evenly.
- Season the dip: Add salt and black pepper to taste. Adjust seasoning as needed to balance the acidity of the tomatoes and vinegar.
- Add Parmesan cheese (optional): Fold in the grated Parmesan cheese if desired, which adds a salty richness and enhances the overall depth of flavor.
- Chill and serve: Allow the dip to rest for at least 10 minutes to let the flavors meld. Serve cold or at room temperature with crostini or crackers for dipping.
Notes
- Use very ripe tomatoes for the best flavor and juiciness.
- For a smoother texture, you can pulse the mixture briefly in a food processor.
- If you prefer, substitute balsamic vinegar with red wine vinegar for a different tang profile.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To make it vegan, omit the Parmesan cheese or use a plant-based alternative.
