A Breezy Bite of Coastal Comfort: Creamy Brushetta Dip
To mark the moment, we’re sharing a recipe that feels right at home with your Sconset Walk design package—fresh, charming, and effortlessly elegant.
We all love a good bruschetta. It’s simple. It’s classic. It instantly says, “Welcome—stay awhile.” But what if we reimagined this staple as something a little softer, a little dreamier?
Meet the Whipped Ricotta Bruschetta Dip—where creamy meets crisp. It takes all the best parts of bruschetta (hello, tomato and garlic) and lays them atop a cloud of whipped ricotta. It’s bright, velvety, and layered with flavor.
It’s proof that comfort and beauty can absolutely coexist!
Whipped Ricotta Bruschetta Dip
Crostini:
- 1 ciabatta baguette
- drizzle of olive oil
- salt
Bruschetta:
- 5 tomatoes, chopped and seeded (see note)
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 cup basil leaves, lightly chopped
Whipped Ricotta:
- 1 1/2 cups whole milk ricotta
- 1/2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- pinch of black pepper
- pinch of dried oregano
Instructions:
- Preheat oven to 375°F and spray a large baking sheet with non-stick spray.
- Slice ciabatta baguette into 1/2-inch pieces. Drizzle both sides with olive oil, sprinkle with salt, and arrange in a single layer on the baking sheet.
- Bake for 8–10 minutes until crispy but not too hard.
- In a medium bowl, mix tomatoes, garlic, salt, pepper, olive oil, balsamic vinegar, and basil. Set aside.
- In another bowl, combine whipped ricotta ingredients. Beat with a hand mixer (or use a food processor) until smooth.
- Add whipped ricotta to a serving bowl, top with bruschetta, and serve with crostini.
Credit: Inspired by Dash of Mandi and its genius take on this elevated classic.