Ingredients:

  • 225 g (8 oz) Full-fat Cream Cheese, softened to room temperature
  • 120 ml (½ cup) Full-fat Ricotta Cheese (preferably drained of excess liquid)
  • 1 tbsp Extra Virgin Olive Oil (plus extra for drizzling)
  • 1 large clove Garlic, minced very finely
  • ½ tsp (2.5 ml) Kosher Salt
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • 2 cups (about 350g) Cherry or Grape Tomatoes, quartered or halved
  • 250 g (8 oz) Fresh Mozzarella Pearls (Ciliegine), drained thoroughly
  • ¼ cup (about 10g) Fresh Basil Leaves, chiffonade (thinly sliced)
  • 2 tbsp Store-bought Balsamic Glaze (or homemade reduction)

Instructions:

  1. Prep Tomatoes: Halve or quarter the cherry tomatoes. Place them in a fine-mesh sieve set over a bowl. Sprinkle lightly with a pinch of salt. Allow them to drain for 15 minutes. (This crucial step prevents the dip from becoming watery.)
  2. Drain Mozzarella: Pat the mozzarella pearls very dry using paper towels. If using larger balls, cut them into small, bite-sized pieces and dry them.
  3. Prepare Basil: Stack the basil leaves, roll them up tightly, and slice them into thin ribbons (chiffonade).
  4. Soften and Combine: Ensure the cream cheese is fully at room temperature. In a mixing bowl, combine the softened cream cheese, ricotta, 1 tbsp olive oil, minced garlic, salt, and pepper.
  5. Whip the Base: Using a hand mixer or stand mixer (or vigorously by hand), beat the mixture on medium speed for 2–3 minutes until it is light, fluffy, and completely smooth. Scrape down the sides of the bowl frequently.
  6. Spread the Base: Transfer the whipped cream cheese mixture to your serving dish. Use the back of a spoon or spatula to spread it evenly across the platter, creating a smooth, shallow layer.
  7. Layer the Toppings: Artfully arrange the drained tomatoes and mozzarella pearls over the cream cheese base. Ensure the ingredients are evenly distributed across the surface.
  8. Chill: Cover the dish loosely and refrigerate for at least 30 minutes. This chilling period allows the flavours to deepen and ensures the base firms up slightly for dipping.
  9. Garnish: Just before serving, drizzle the entire dip liberally with the remaining Extra Virgin Olive Oil.
  10. Add Glaze: Drizzle the Balsamic Glaze over the dip. Drizzle the glaze just before serving, as it can bleed into the white base if left too long.
  11. Final Touch: Scatter the fresh basil chiffonade over the top to finish. Serve immediately with bread or crackers.