Bruschetta Dip (Easy 5-Ingredient Recipe)
This balsamic bruschetta dip is an easy, vibrant appetizer perfect for casual weeknight dinners and party snacks. Made with just 5 ingredients, this tomato bruschetta dip is fresh, juicy, and packed with amazing flavors.
Servings: 8
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Balsamic Vinegar
- 6 Roma Tomatoes diced, about 1 1/2 pounds
- 3-4 Cloves Garlic Minced
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/3 cup Fresh Basil Thinly sliced
- French bread or crackers for serving
Instructions
- In a medium bowl,
- Dice the tomatoes using a sharp knife. Drain any excess juice and transfer the tomatoes to a medium bowl.
- Chiffonade the basil leaves: Stack them together, then roll and slice them to ribbons. Transfer to the bowl with tomatoes.
- Add the olive oil, balsamic vinegar, minced garlic, salt and pepper.
- Toss the ingredients gently and serve topped on your favorite bread or crackers.
Notes
Mince the garlic: This might sound silly to call a trick, but it is. You don't want large clumps of garlic just sitting in your bruschetta, so mincing it is critical. It also adds a more intense garlic flavor when you mince it, and you don't want to miss that in this dish. You can also use garlic powder if you prefer and have it on hand.
Seed the tomatoes: This isn't necessary; I find that the bruschetta looks prettier when served and tends to be less watery when I remove the seed and membranes as I dice it.
Chiffonade the Basil: This means cutting the basil into ribbons, and it's a lot easier than it sounds.
Let it rest: The best balsamic bruschetta is one that has rested for about 15-20 minutes before serving so the tomatoes can soak up all the flavors.
Nutrition
Calories: 60kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 149mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 0.2mg