Make the Crostini

Preheat your oven to 400°F.

Slice the bread diagonally into ¼-½ inch thick pieces.

Place the slices on a large baking sheet, brush with olive oil on both sides, and sprinkle with flaky sea salt.

Bake for 10-12 minutes or until the crostini are golden brown and crisp.

Prepare the Bruschetta

Heat the olive oil in a small pan over medium heat. Add minced garlic and cook for about 90 seconds, stirring frequently, until fragrant.

Transfer the garlic oil into a large mixing bowl and let it cool.

Core and chop the tomatoes into ½-inch cubes. Pat them dry to remove excess moisture.

Add the diced tomatoes to the bowl with the garlic oil.

Add balsamic vinegar, basil, salt, and black pepper. Stir well and let the mixture rest for about 30 minutes to allow the flavors to meld.

Whip the Ricotta

In a large bowl, combine ricotta, olive oil, honey, salt, and pepper.

Beat the mixture with an electric mixer until smooth, light, and fluffy (about 2-3 minutes).

Assemble the Bruschetta Dip

Spread the whipped ricotta on a serving dish.

Spoon the bruschetta mixture on top of the ricotta. Garnish with fresh basil leaves for a pop of color.

Serve with the crostini on the side for dipping.

Optional Variations:

Gluten-Free: Substitute the crostini with gluten-free bread or crackers. You can also use vegetable dippers like cucumber rounds.

Dairy-Free/Vegan: Swap the whipped ricotta with a dairy-free ricotta or cashew cream. Use agave or maple syrup instead of honey for a vegan option.

Extra Protein: Add chickpeas or white beans to the bruschetta topping for a more filling dip.

Flavored Crostini: For a garlicky twist, rub a raw garlic clove on the toasted crostini before serving.

Extra Flavor: Stir in chopped olives or sun-dried tomatoes into the bruschetta mixture for added Mediterranean flair.

Expert Tips:

Use Fresh Tomatoes: The flavor of ripe, in-season tomatoes makes a huge difference in this recipe. Roma, heirloom, or vine-ripened tomatoes are all excellent choices.

Let the Mixture Rest: Allowing the bruschetta mixture to rest for 30 minutes intensifies the flavors and ensures the tomatoes absorb the balsamic vinegar and seasonings.

Whip the Ricotta: For the best texture, take your time with whipping the ricotta. The fluffier, the better!

Serve at Room Temperature: Let all components come to room temperature before serving for the best flavor and texture.