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Top down view of Three-Cheese Tomato Bruschetta Dip in a seasoned black cast iron skillet. (Three-Cheese Tomato Bruschetta Dip)

Three-Cheese Tomato Bruschetta Dip: The Ultimate Skillet Appetizer

A bubbling, decadent Three-Cheese Tomato Bruschetta Dip featuring whipped ricotta, melted mozzarella, and charred cherry tomatoes. Finished with a balsamic glaze zigzag and fresh basil ribbons in a cast iron skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 15 oz Whole Milk Ricotta Cheese 425g
  • 1.5 cups Low-Moisture Mozzarella 170g, shredded
  • 1/2 cup Grated Parmesan Cheese 45g
  • 1 pint Cherry Tomatoes 280g, kept whole
  • 1/4 cup Balsamic Glaze 60ml
  • 1/2 cup Fresh Basil 15g, cut into ribbons
  • 1 tsp Red Pepper Flakes 2g

Equipment

  • 1 10-inch Cast Iron Skillet Ensures even heating and superior browning.
  • 1 Hand Mixer or Whisk Used to aerate the ricotta for a light texture.

Method
 

Prep and Whip
  1. Preheat oven to 400°F (200°C). Whip the ricotta, half the mozzarella, and minced garlic until light and airy.
  2. Spread the ricotta mixture into a 10-inch cast iron skillet. Top with remaining mozzarella and parmesan.
Bake and Blister
  1. Toss whole cherry tomatoes in olive oil and nestle them into the cheese layer.
  2. Bake for 15-20 minutes until bubbling. Broil for 2 minutes until tomatoes are charred and cheese has golden toasted spots.
Garnish
  1. Drizzle balsamic glaze in a zigzag pattern. Garnish with basil ribbons and red pepper flakes.

Notes

Use a thick balsamic glaze for the best visual zigzag.
Do not over-mix the cheese once the parmesan is added to keep some texture.