Ingredients
Scale
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- Crusty bread or crostini, for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (such as 8-inch square).
- In a mixing bowl, combine ricotta, mozzarella, and Parmesan. Season with salt and black pepper. Mix until smooth.
- Spread the cheese mixture evenly into the prepared baking dish.
- Bake for 18–20 minutes until bubbly and lightly golden on top.
- Meanwhile, heat olive oil in a skillet over medium heat. Add halved cherry tomatoes and minced garlic. Sauté for 5–6 minutes until tomatoes are blistered and garlic is fragrant. Season with salt and pepper.
- Remove the cheese dip from the oven. Spoon the tomato mixture over the top.
- Sprinkle with fresh basil and serve immediately with toasted bread or crostini.
Notes
- You can prepare the cheese base up to 24 hours ahead and refrigerate until ready to bake.
- For extra flavor, drizzle balsamic glaze over the finished dip.
- Make it spicy by adding red pepper flakes to the tomato-garlic mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian-inspired
- Diet: Vegetarian