Fresh Tomato Bruschetta Dip (Print Version)
# Ingredients:
→ For the Bruschetta
01 -
4 Roma tomatoes
02 -
¼ cup basil leaves, chopped
03 -
1 garlic clove, minced
04 -
1 tablespoon Extra Virgin olive oil
05 -
1-2 teaspoons balsamic vinegar
06 -
Salt to taste
→ For the Cheese
07 -
8 oz feta cheese block, crumbled
08 -
½ block (4 oz) cream cheese
09 -
½ cup sour cream
10 -
1 garlic clove, minced
11 -
1 tablespoon lemon juice, freshly squeezed
12 -
1 tablespoon olive oil
13 -
Salt to taste
→ For Garnish
14 -
Chopped basil leaves
15 -
Red pepper flakes
16 -
Freshly grated Parmesan cheese
# Instructions:
01 -
Core and dice tomatoes into small cubes.
02 -
In a medium bowl, place tomatoes, basil, garlic, olive oil, balsamic vinegar and salt. Toss to coat. Set aside to marinate for 10 minutes.
03 -
In the bowl of your food processor, add all cheese dip ingredients. Puree for 3-4 minutes until smooth and creamy, scraping the bowl in the middle.
04 -
Scoop the cheese mixture onto a shallow serving plate or bowl and top with bruschetta dip.
05 -
Sprinkle top with red pepper flakes, parmesan cheese and more basil. Serve with crackers, pita chips or toasted bread.
# Notes:
01 -
Can be served with various dippers
02 -
Allow bruschetta to marinate for best flavor