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.
Author:Ahazzam
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:8 servings
Category:Appetizer
Method:No Cook
Cuisine:Italian
Diet:Vegetarian
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
1/4 teaspoon black pepper
Optional: Balsamic glaze for drizzling
Instructions
Combine the softened cream cheese, Boursin cheese, Parmesan cheese, and mayonnaise in a medium bowl. Mix until smooth and fully combined.
Spread the cheese mixture evenly into the bottom of an 8-inch pie plate or shallow serving dish.
In a separate small bowl, combine the halved tomatoes, olive oil, minced garlic, chopped basil, balsamic vinegar, sugar, salt, and pepper. Toss gently to coat the tomatoes.
Let the tomato mixture sit for at least 15 minutes at room temperature to allow the flavors to meld.
Spoon the marinated tomato mixture evenly over the top of the cheese layer.
If desired, drizzle a small amount of balsamic glaze over the top before serving.
Serve the dip cold with toasted baguette slices, crackers, or pita chips.
Notes
You can make the tomato topping up to 4 hours ahead of time; keep it refrigerated separately until ready to assemble.
For a richer flavor, use fresh basil only; dried herbs will change the taste profile.
If you do not have Boursin, substitute with an additional 4 ounces of cream cheese mixed with 1/2 teaspoon of garlic powder and 1/4 teaspoon of dried oregano.