Description
Make this flavorful, creamy layered dip that captures the taste of classic bruschetta. It is simple to prepare and works well for parties or gatherings.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 4 ounces Boursin cheese, plain or garlic and fine herbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Balsamic glaze, for drizzling
Instructions
- Combine the softened cream cheese, Boursin cheese, Parmesan cheese, and mayonnaise in a medium bowl. Mix until smooth and creamy.
- Spread the cheese mixture evenly into the bottom of a serving dish, about 8×8 inches or similar size.
- In a separate small bowl, combine the halved tomatoes, olive oil, minced garlic, chopped basil, balsamic vinegar, sugar, salt, and pepper. Stir gently to coat the tomatoes. Let this mixture sit for 10 minutes to marinate.
- Spoon the marinated tomato mixture evenly over the cheese layer in the serving dish.
- Cover the dish and refrigerate for at least 1 hour to allow the flavors to blend.
- Before serving, drizzle the top generously with balsamic glaze.
- Serve cold with toasted baguette slices, crackers, or pita chips.
Notes
- You can make the tomato topping up to 4 hours ahead of time.
- If you prefer a slightly warm dip, bake the cheese layer at 350 degrees Fahrenheit for 10 minutes before topping with the cold tomato mixture.
- Use high-quality balsamic vinegar for the best flavor in the tomato topping.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of dip
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 5
- Cholesterol: 45