Warm and Cheesy Bruschetta Dip

by Michele Pesula Kuegler | March 9th, 2023 | Appetizers, Recipes, Tapas Monday, Vegetarian

This is not your basic crostini topping. It starts with the typical base of tomatoes and basil, but it makes it even better with the addition of melted mozzarella!

This is not your typical crostini topping. It starts with the typical base of tomatoes and basil, but it makes it even better with the addition of melted mozzarella!

Warm Bruschetta Dip

Michele Pesula Kuegler

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings 4



  • 3 tomatoes diced & seeds removed
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoon dried basil
  • salt & pepper
  • 1 cup shredded mozzarella
  • parmesan cheese



  • Preheat oven to 400.
  • In a large bowl combine tomatoes, garlic, vinegar, and basil.
  • Season with salt and pepper to taste.
  • Grease an 8×8 baking pan with a light coat of olive oil or nonstick cooking spray.
  • Pour tomato mixture into baking dish and top with mozzarella.
  • Sprinkle grated parmesan over mozzarella.
  • Bake for 20 minutes or until cheese is melted.
  • Serve with toasted slices of baguette, crackers, or tortilla chips.


This dip can be watery. Removing the seeds of the tomato will help. If the dip is watery after baking, simply use a slotted spoon to serve the dip.

On Tuesday, I shared a healthy bruschetta recipe and lauded its praises for being veggie forward. Today I offer you a less healthy, but equally delicious, bruschetta recipe. In my world of eating, the Tuesday recipe is for weekday eating. This recipe is for indulgent weekend eating. It’s got a nice bite of garlic, a whole bunch of tomato, and a delightful amount of gooey mozzarella. And ,yes, you want to use nicely toasted crostini for this recipe. If you’re going to indulge, do it fully.

To learn more about this recipe, originally published in September 2012, keep reading.

Saturday was a day of canning for my husband and me.  We bought many pounds of canning tomatoes and spent the next few hours working in our kitchen.  At the end of it, we had a dozen jars of whole tomatoes and another dozen jars of salsa.  However, before we started transforming all of those tomatoes, I decided to grab a few of the best tomatoes and save them for Sunday.

After a late morning, five-mile walk, our appetites were ready for some snacks.  Those saved tomatoes were going to be the star in one of our snacks.  Bruschetta is the perfect way to do that, but since it was the weekend I wanted to make this version more indulgent. The best way to do that in my book? Add cheese! I used mozzarella to give this appetizer lots of gooeyness. Plus, with its mild flavors, the cheese won’t compete with the tomatoes to be the star of the show. 

When you make this recipe (yes, when, not if), be sure to use perfectly ripe tomatoes. Because they are the star, they need to shine.

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