Bruschetta Dip With Crostini

by Kayla Berman on June 23, 2025 0 comments

My easy Brushchetta Dip with Crostini features juicy summer tomatoes, zesty garlic, fresh basil, tangy-sweet balsamic vinegar, creamy honey whipped ricotta, and crispy olive oil baked bread. It’s an appetizer the whole family will love!

One of the best things about summer is that it’s tomato season—this simple bruschetta dip recipe is a celebration of tomato glory! Imagine a cross between my burrata caprese salad and whipped ricotta crostini—it’s simultaneously crispy and creamy, light but indulgent, and a beautifully balanced agrodolce (Italian for “sweet and sour”) flavor profile.

Bruschetta crostini are one of my favorite healthy appetizer recipes for summer because they’re so dang easy to make. There’s barely any cooking to speak of (just baking the toasty base), fewer than 10 ingredients required, and the delectable duo of creamy whipped cheese and juicy balsamic basil tomatoes means there’s something for everyone.

As if that weren’t enough to love, bruschetta dip looks as mouthwatering as it tastes. It’s so pretty, this bright red beauty could almost double as a centerpiece! So, next time you’re hosting a summer get-together or are attending a pool party potluck, consider making a batch. I can almost guarantee the plate will be licked clean.

Love tomatoes and bread? Try my tomato and goat cheese bruschetta, cottage cheese caprese toast, or sun-dried tomato hummus next!

Why You’ll Love This Summer Appetizer Recipe

Quick & Easy – You only need 9 ingredients (including salt, pepper, and olive oil) and about 30 minutes to make this crowd-pleasing dip. That means less time at the store or in the kitchen, leaving more time for enjoying summer!
Fresh & Seasonal – When tomatoes are in season, I do whatever I can to eat my fill. There’s nothing like one fresh off the vine! This simple bruschetta dip recipe pays homage to that undeniably summery flavor by letting tomatoes take center stage.
Perfect for Sharing – One thing I love about dips is there’s no fussy plating or assembly—everyone can dig in and serve themselves. You can also scale this recipe up to feed whatever size crew you need!

Ingredients & Substitutions

Ciabatta – You want a rustic, crusty loaf to make the best crostini. Feel free to swap in a French baguette or another artisan-style bread.
Olive Oil – Save your cold-pressed extra virgin olive oil for a final drizzle. We need regular refined olive oil (which has a higher smoke point) for making our crostini.
Garlic – While I’m normally all for using shortcuts like jarred minced garlic or garlic powder, this is an instance where you’ll want the real thing.
Roma Tomatoes – I love the meaty consistency of Roma tomatoes—fewer seeds means less of a mess. Feel free to swap in the tomato variety you prefer, so long as it’s fragrant, fresh, and ripe.
Balsamic Vinegar – Generally speaking, the longer balsamic vinegar is aged, the sweeter and syrupier it becomes. Make sure to reach for a brand that is made from 100% grape must, and, if possible, certified DOP or IGC for the best flavor.
Whole Milk Ricotta – This mild, milky cheese has a flavor similar to the mozzarella in my hasselback caprese salad, providing a creamy richness to balance the acidity. Using full-fat dairy yields the richest mouthfeel. Blended cottage cheese also works, and will add a nice boost of protein.
Honey – I like adding just a bit of sweetness to the whipped ricotta. Feel free to swap in agave nectar if preferred.
Freshly Cracked Black Pepper & Flaky Sea Salt – For texture and seasoning.

How To Make Bruschetta Dip

Step 1: Make Crostini. Preheat the oven to 400ºF. Slice the bread diagonally into pieces ¼-½ inch wide. Place the bread in a single layer on a large baking sheet. Brush the bread with olive oil on both sides and sprinkle it liberally with flaky salt. Bake for about 10-12 minutes or until just barely golden brown.

Step 2: Sauté Garlic. Add the olive oil to a small pan over medium heat. Once the oil is warmed, add in the minced garlic. Cook while stirring for about 90 seconds or until fragrant. Transfer the garlic and oil to a large mixing bowl and allow to cool.

Step 3: Make Bruschetta Mixture. Core the tomatoes and chop them into ½-inch cubes. Remove any extra moisture and pat the tomatoes dry. Add the diced tomatoes to the bowl with the garlic oil. Add in the balsamic vinegar, sliced basil, salt and pepper and stir well. Let the mixture rest for 30 minutes before assembling the dip.

Step 4: Whip Ricotta. Combine the ricotta, olive oil, honey, salt and pepper in a large mixing bowl and beat with an electric mixer until the mixture is light and fluffy.

Step 5: Assemble. Spread the whipped ricotta in your serving dish. Top with the bruschetta mixture. Add a few leaves of fresh basil on top as garnish. Serve with the crostini for dipping.

bruschetta topping ingredients added to a clear mixing bowl.

Optional Variations

This bruschetta dip is endlessly riffable! Whether you’re working around dietary needs or just want to switch things up, here are a few tasty ways to customize the recipe:

Gluten-Free – Swap the crostini for your favorite gluten-free baguette or crackers. You can also serve it with veggie dippers like cucumber rounds for a naturally GF option.
Dairy-Free/Vegan – Replace the ricotta with a plant-based alternative. Store-bought almond or cashew-based ricotta works great, or try a homemade whipped tofu or vegan cream cheese spread. Be sure to use agave or maple syrup instead of honey.
Use Heirloom or Cherry Tomatoes – Switch things up by using a medley of colorful cherry tomatoes or heirloom varieties from the farmer’s market for added visual pop and sweetness.
Amp Up the Protein – Stir some white beans or chickpeas into the bruschetta topping for a heartier dip, or blitz them into the whipped ricotta for extra creaminess and staying power.
Extra Flavor – Sprinkle the whipped ricotta with lemon zest, red pepper flakes, or a drizzle of hot honey for a bolder bite. You can also stir in chopped olives, roasted red peppers, or sun-dried tomatoes for a Mediterranean twist.
Use Different Cheese – Not into ricotta? Cream cheese, mascarpone, soft goat cheese, or whipped with olive oil all make great substitutes.
Garlic Crostini – Rub a raw garlic clove on the toasted crostini before serving for a hit of spicy, garlicky flavor.

This appetizer recipe is super flexible, so don’t be afraid to make it your own!

Expert Tips

Use ripe, in-season tomatoes. The fresher the tomatoes, the better the flavor. Look for ones that are slightly soft to the touch and deep in color. Roma, heirloom, or vine-ripened tomatoes all work beautifully.
Let the garlic oil cool. Giving the sautéed garlic and oil time to cool before mixing in the tomatoes helps mellow the flavor and prevents wilting the basil.
Whip it real good – Take your time with the whipped ricotta. Whipping it for a few minutes makes it light, fluffy, and spreadable—totally worth the extra step for that cloud-like texture. Don’t skip this step! If you don’t have an electric mixer, a food processor or even vigorous whisking can get you there.
Toast the crostini just right. Aim for golden edges with a slight crunch. You want them crisp enough to scoop but not so hard they’ll shatter or scrape your mouth. You can also swap in garlic bread baguette slices if you want to amp up the garlicky goodness.
Let the bruschetta rest. Letting the tomato crostini mixture sit for about 30 minutes gives the basil, tomatoes, and balsamic vinegar time to meld, intensifying their flavors.
Serve at room temperature. This dip is best served like Goldilocks would want—neither cold nor hot. Let the components come to room temp for the best texture and flavor.

Serving Suggestions

This bruschetta dip is the kind of recipe that steals the show, whether you’re hosting a casual get-together or need a quick, crowd-pleasing appetizer for a dinner party. And, while I generally love serving bruschetta on crostini, there’s more than one way to enjoy this summery dip:

Charcuterie Star – Serve it alongside charcuterie skewers, marinated olives, cured meats, and fresh fruit for a low effort mezze spread that’s as pretty as it is delicious.
Brunch Favorite – This dip works beautifully at brunch! Try serving it with feta fried eggs or jammy air fried soft-boiled eggs and toast or air fried hash browns, alongside cream cheese and veggie egg bites, spread on a flaky croissant, or as a filling for an omelet.
Light Lunch – Spread the layered dip over toasted sourdough or a high-protein cottage cheese flatbread, or spoon it into a pita with mixed greens for a fresh and satisfying meal.
A picnic or potluck hit – Keep the whipped ricotta and bruschetta topping separate in containers, the crostini in a zip-top bag, and assemble just before serving. Easy, fresh, and totally portable!

Storage Instructions

Bruschetta dip is best enjoyed fresh, but you can absolutely store leftovers to keep the goodness going.

Tomato topping – Store the bruschetta mixture in an airtight container in the fridge for up to 2–3 days. Just note that the tomatoes may release extra liquid over time—give it a good stir and drain off any excess before serving again. Also, be sure to let the tomato mixture come to room temperature before serving or the flavors will taste dull.
Whipped ricotta – Keep it in a separate airtight container in the fridge for up to 3 days. Briefly re-whip it with a fork or spoon to bring back that fluffy texture.
Crostini – Store in a zip-top bag or airtight container at room temperature for up to 4 days. If you have a leftover silica packet from a bag of jerky or a pair of new shoes, toss it in to help them keep crisp. If they soften a bit, pop them back in a 350ºF oven for a few minutes to bring back the crunch.
Meal prep – If you’re prepping bruschetta dip for a party, keep all the components separate until you’re ready to assemble. It’ll taste just as fresh as if you made it on the spot!

FAQs

Can you use bruschetta as a dip?

Absolutely! While bruschetta is traditionally served on toasted bread slices, the tomato mixture makes an incredible dip—especially when paired with something creamy like the whipped ricotta we use here. You can also spoon it over a layer of goat cheese, hummus, or tangy Greek yogurt and serve it with crostini, crackers, or veggie dippers. It’s all the bright, garlicky, herby flavor of classic bruschetta in scoopable form!

What is the best base for bruschetta?

The classic base for bruschetta is crostini or toasted slices of crusty bread. The key is to slice it about ¼ to ½ inch thick, brush it with olive oil, and toast it until golden and crisp on the outside but still slightly tender in the center. This creates the perfect sturdy-yet-snackable base for holding all that juicy, flavorful topping without falling apart. Bonus points for rubbing the warm toasts with a clove of garlic for extra flavor!

What is bruschetta eaten with?

Bruschetta is most commonly eaten with toasted bread, like crostini or slices of grilled baguette. But it’s also delicious served with crackers, pita chips, or fresh veggie dippers like cucumber rounds or bell pepper strips. You can enjoy it as an appetizer, part of a snack board, or even as a topping for grilled chicken or fish. It’s super versatile—basically, anything that can scoop, dip, or support that juicy tomato mixture is fair game!

What’s the difference between bruschetta and crostini?

Bruschetta refers to larger slices of rustic Italian bread (often grilled) topped with a mixture of tomatoes, garlic, basil, and olive oil. Crostini, on the other hand, are made from smaller, thinner slices of baguette or a similar bread, baked or toasted until crisp. While bruschetta usually comes pre-assembled with the topping on the toast, crostini are often served as dippers or a base for spreads and cheeses—like in this recipe where they’re perfect for scooping up the whipped ricotta and tomato topping!

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