Hot Bruschetta Dip Recipes

Steps:

• Preheat oven to 350°F.
• Combine tomatoes, garlic, basil, oregano, onion, olives, oil and 1 tbs. parmesan cheese in a small casserole dish. With back of spoon, smooth down top of mixture until flat.
• Sprinkle 1/2 cup parmesan cheese evenly over top.
• Bake at 350 F for 10-12 minutes or until heated through.
• While this is baking, slice bread and arrange as desired. If desired, lightly toast the bread before arranging.
• Turn off oven heat and preheat broiler to medium heat. Place tomato mixture 2-3 inches under broiler for 1-2 minutes or until cheese is lightly browned.
• Serve immediately, allow guests to spoon the mixture onto pre-sliced bread.

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the garlic, red pepper flakes, 1 teaspoon salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes.
• Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5 to 8 minutes.
• Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites.

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

Steps:

• In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil, parsley and olive oil. Cover and chill in the refrigerator at least 1 hour.
• Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with Paris toasts or other dried breads.

Steps:

• Mix reduced-fat cream cheese, basil and garlic until blended. Spread into 7- to 8-inch circle on serving plate, with center slightly indented to form rim around outer edge. Set aside.
• Combine tomatoes, cucumbers, onions, olives and dressing; spoon into center of cream cheese mixture.
• Serve as a spread with crackers.

Steps:

• In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil, parsley and olive oil. Cover and chill in the refrigerator at least 1 hour.
• Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with Paris toasts or other dried breads.

Steps:

• In a small bowl, mix cream cheese, pesto, salt and pepper until combined. Transfer to a greased 3-qt. slow cooker. Top with tomatoes and mozzarella cheese. Cook, covered, on low until heated though and cheese begins to melt, 1-1/2-2 hours. If desired, sprinkle with basil. Serve with toasted bread.