The Baked Bruschetta Dip That Stays Thick, Cheesy, and Never Watery
Juicy, concentrated Roma tomatoes meet a blanket of melted mozzarella and parmesan. The secret? Salting the tomatoes first to draw out excess liquid. No soggy chips allowed.
Equipment
- 8x8 or 9-inch baking dish (or small cast iron skillet)
- Chef's Knife and Cutting Board
- Colander and paper towels
- Baking sheet for crostini
Ingredients
- 2 pints (about 1.5 lbs) Roma tomatoes, seeded and diced
- 1 tsp kosher salt
- 1/4 cup fresh basil, chiffonade, plus more for garnish
- 3 cloves garlic, minced (plus 1 whole clove for rubbing the bread)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella (whole milk preferred)
- 1/2 cup grated parmesan
- 1 baguette (or GF bread), sliced and toasted
Instructions
- Prep the tomatoes: Toss the diced tomatoes with salt and let them rest in a colander for 10-15 minutes. Press gently with paper towels to get the extra water out.
- Marinate the tomatoes: Transfer the drained tomatoes to a bowl and mix with basil, minced garlic, balsamic vinegar, and olive oil. Set aside.
- Preheat the oven to 375°F.
- Make the crostini: Slice the baguette into 1/2-inch rounds, brush with olive oil, and toast for 8-10 minutes. Rub the cut side of a whole garlic clove over each piece.
- Assemble the dip: Spread the softened cream cheese evenly in your baking dish. Spoon the marinated tomato mixture over the top. Sprinkle the mozzarella and parmesan evenly over everything.
- Bake: Bake for 20-25 minutes until bubbly and golden on top. The cheese should be completely melted and just starting to brown at the edges.
- Garnish and serve: Let it rest for 5 minutes (it's lava hot). Top with fresh basil and a drizzle of balsamic glaze. Serve with the crostini.
Notes
Don't skip the salting step — it's the difference between a thick dip and a watery one. Watch the garlic: if your oven runs hot, check at 18 minutes to avoid bitter garlic. Room temp cream cheese is essential for even spreading. Make extra crostini; you'll need them. Store leftover dip in the fridge for 3-4 days; the flavor improves. Reheat dip at 350°F for 5-7 minutes and make fresh bread. Freezing not recommended.