Baked Goat Cheese Bruschetta Dip Recipe

Ben Carraoli

Baked Goat Cheese Bruschetta Dip Recipe

I recently tried making this baked goat cheese bruschetta dip, and I have to say—it was an absolute game-changer! The creamy, tangy goat cheese paired with fresh tomato bruschetta had everyone at my table coming back for seconds. Honestly, it’s one of those recipes that looks fancy but is incredibly simple to make.

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Prep Time 10

Cook Time 25

Servings: 8

Ingredients Method Notes

Ingredients

Goat cheese 8 oz – Tangy and creamy; bring to room temperature for easy mixing.
Cream cheese 4 oz – Softens the tang of goat cheese and adds smooth texture.
Mozzarella ½ cup shredded – Melts beautifully and complements the tomato topping.
Greek yogurt 2 tbsp – Boosts protein and adds a touch of tang.
Garlic 1 clove – Grated or finely minced for even flavor infusion.
Italian bruschetta mix ½ cup – Pre-made or homemade; adds fresh tomato, basil, and olive oil flavor.
Balsamic glaze 1 tbsp – Sweet and tangy drizzle for finishing.
Fresh basil 1 tbsp chopped – Adds a bright, fresh note to the dip.

Method

Preheat your oven to 400°F. In a large mixing bowl, combine goat cheese, cream cheese, mozzarella, Greek yogurt, and garlic. Mix until smooth and creamy, ensuring there are no lumps.
Transfer the cheese mixture to a greased 1-quart baking dish. Spread it evenly and bake for 20-25 minutes, until the edges are bubbling and golden. This step enhances the flavors and gives a luscious, melty texture.
Remove from the oven and spoon the bruschetta mix on top. Drizzle with balsamic glaze and sprinkle with fresh basil. Serve immediately for a warm, aromatic appetizer that looks as good as it tastes.

Notes

I like to let the cheeses sit at room temperature for at least 15 minutes to ensure a smoother blend.
If I want extra flavor, I sometimes roast the garlic before mixing it in.
For a crispier top, I broil for 1-2 minutes at the end.
I often toast the crostini in the same oven to save time and enhance the aroma.