Bruschetta Dip Fresh Tomato (Print Version)
# Ingredients:
→ Garnish
01 -
Parmesan cheese, freshly grated
02 -
Red pepper flakes, to taste
03 -
Fresh basil leaves, chopped
→ Cheese Mixture
04 -
Salt, to taste
05 -
15 ml olive oil
06 -
15 ml freshly squeezed lemon juice
07 -
1 garlic clove, minced
08 -
120 g sour cream
09 -
115 g cream cheese, softened
10 -
225 g feta cheese block, crumbled
→ Bruschetta Mixture
11 -
Salt, to taste
12 -
5–10 ml balsamic vinegar, to taste
13 -
15 ml extra virgin olive oil
14 -
1 garlic clove, minced
15 -
15 g fresh basil leaves, finely chopped
16 -
4 Roma tomatoes, cored and diced
# Instructions:
01 -
Scatter a handful of chopped basil, dust with as much red pepper as you want, and pile on the Parmesan. Grab some bread or veggies for scooping and serve straight away.
02 -
Smooth out the creamy cheese base inside a wide dish. Heap the marinated tomato mix over the top. Spread it out so every bite gets a little of each.
03 -
Dump feta, cream cheese, sour cream, garlic, lemon juice, and olive oil into your food processor. Blend everything for a few minutes, stopping to scrape the sides so it all mixes well. Add salt (go easy, feta packs plenty). Taste it and set aside.
04 -
Chop tomatoes up small and pop them in a bowl. Toss in garlic and fresh basil. Splash in the olive oil and a bit of balsamic. Add salt too. Mix it gently and let it hang out for about 10 minutes to get extra tasty.
# Notes:
01 -
For a non-dairy version, swap out the cheese and sour cream for plant options.
02 -
Roma tomatoes keep things from getting too soggy, so scooping stays easy.
03 -
If you give the tomatoes a chance to soak, they’ll taste way better.
04 -
Try tossing in herbs like parsley or oregano for more fresh flavor.