Bruschetta Dip Fresh Tomato (Print Version)
# Ingredients:
→ Bruschetta Mix
01 -
A pinch of salt, or more if you like
02 -
Splash in 5–10 ml balsamic vinegar, use more if that's your thing
03 -
Pour on 15 ml extra virgin olive oil
04 -
Mince up one garlic clove
05 -
Take 15 g fresh basil, chop it fine
06 -
4 Roma tomatoes, just remove the core and dice them
→ Cheese Blend
07 -
Toss in a pinch of salt to your taste
08 -
Pour in 15 ml olive oil
09 -
Squeeze 15 ml lemon juice, fresh is best
10 -
1 garlic clove, minced up
11 -
120 g of sour cream
12 -
115 g cream cheese left out to get soft
13 -
225 g feta, make sure it's crumbled
→ Toppings
14 -
A handful of grated Parmesan cheese
15 -
A dash of red pepper flakes, as much as you like
16 -
Finely chopped fresh basil leaves
# Instructions:
01 -
Cut up fresh basil and sprinkle it on top, then shake over some red pepper flakes and shower with Parmesan. Dig in right away—grab some veggies or crispy bread for dipping.
02 -
Scoop the cheese blend into a flat dish, smoothing it out. Now spoon your tomato mixture on top so it covers the cheese all over.
03 -
Drop the feta, soft cream cheese, sour cream, minced garlic, lemon juice, and a slug of olive oil into your food processor. Blitz for 3–4 minutes, stopping every so often to scrape the sides. When it's creamy and everything looks blended, add salt if it needs it—don't go overboard, feta's salty already. Taste and put aside.
04 -
Chop tomatoes and toss them in a bowl. Stir in the chopped basil and minced garlic. Pour over your olive oil and some balsamic. Add salt, blend it gently, and step away for 10 minutes so those flavors can hang out together.
# Notes:
01 -
Swap out the dairy for plant-based cheeses and creams if you're going vegan.
02 -
Roma tomatoes aren't too juicy, which helps you scoop instead of dealing with a runny mess.
03 -
Letting the tomatoes chill in the vinegar and oil makes them taste way better in the end.
04 -
Oregano or a bit of parsley can kick up the freshness if you want to change up the flavors.