Description

Three-Cheese Tomato Bruschetta Dip is a warm, bubbly, golden-baked cheese dip layered with blistered cherry tomatoes and fresh basil—perfect for gatherings, cozy evenings, or holiday spreads. I love making it with ricotta, mascarpone, and Parmesan, and it’s a simple recipe that always delivers on flavor, comfort, and crowd-pleasing charm. Sometimes called a warm bruschetta cheese dip or tomato cheese bake, it’s especially good when you want something rich but fresh. I’ve tested both oven-baked and stovetop skillet variations, and both work beautifully. Among hot appetizer dips, the Three-Cheese Tomato Bruschetta Dip stands out for its creamy texture, sweet-savory tomato topping, and irresistible toasted-cheese edges. It’s one of those dishes that absolutely deserves a permanent spot in your seasonal or entertaining recipe rotation.

Ingredients

1 cup ricotta cheese

1/2 cup mascarpone cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1 1/2 cups cherry tomatoes, halved

1 tablespoon olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon sugar

1/4 teaspoon cracked black pepper

1/4 cup fresh basil, sliced into ribbons

Baguette slices, for serving

Instructions

1. Let the ricotta and mascarpone sit at room temperature for 15–20 minutes to soften.

2. In a mixing bowl, combine ricotta, mascarpone, Parmesan, and salt. Stir gently until smooth.

3. Spread the cheese mixture into a shallow baking dish, leaving swirls and peaks for browning.

4. In another bowl, toss halved cherry tomatoes with olive oil, oregano, thyme, sugar, and pepper.

5. Roast the tomatoes on a baking sheet at 400°F (200°C) for 15–20 minutes, until blistered and juicy.

6. Spoon the roasted tomatoes and their juices over the cheese layer.

7. Bake the dish at 375°F (190°C) for 15–18 minutes, or until bubbling and golden around the edges.

8. Remove from oven and let it rest for 5 minutes.

9. Scatter fresh basil ribbons on top right before serving.

10. Serve warm with toasted baguette slices.

Notes

Use room temperature cheeses for a smoother mix and even baking.

Don’t bake the basil—add it fresh at the end for vibrant flavor.

Roast the tomatoes separately to control their texture and concentrate flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1/6 of dip
Calories: 210
Sugar: 3g
Sodium: 320mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 8g
Cholesterol: 40mg

Keywords: bruschetta dip, tomato cheese dip, party appetizer