Warm Bruschetta Dip

by Michele Pesula Kuegler | March 4th, 2020 | Appetizers, Recipes, Tapas Monday, Vegetarian
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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

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Michele Pesula Kuegler

Ingredients

  • 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

Instructions

  • 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.

Notes

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 Monday, I wrote about a healthy bruschetta recipe and mentioned how most bruschetta are healthy. Today I offer you a less healthy, but equally delicious, bruschetta recipe. In my world of eating, the Monday 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.  While we were processing all of these 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.  It seemed to me that tomatoes that were perfectly ripe should be used in a manner that allowed their flavors to shine.  Thus, I didn’t want to add too many other ingredients or transform the tomato far from its original state.  However, both of us adore melted cheese, so I knew that a little bit of heat and mozzarella couldn’t hurt.  What was devised was a slightly messy, but incredibly delicious, dip.

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