Ingredients:
- 1 cup Balsamic Vinegar
- 1 tablespoon Granulated Sugar (optional, for balance)
- 8 ounces Cream Cheese, full-fat, softened
- 1 cup Whole Milk Ricotta Cheese, drained
- 2 tablespoons Extra Virgin Olive Oil
- 1 small clove Garlic, minced very finely
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 pint Cherry or Grape Tomatoes, halved or quartered
- 7 ounces Fresh Mozzarella Pearls (Bocconcini), drained and halved if large
- 1/2 cup packed Fresh Basil Leaves, chiffonade
- Pinch of Salt and Pepper (for seasoning the tomatoes)
Instructions:
- Combine balsamic vinegar and optional sugar in a small saucepan. Bring the mixture to a simmer over medium heat.
- Reduce the heat and let it simmer gently for 4–5 minutes, or until the vinegar has reduced by about half and coats the back of a spoon. It should be thick enough to drizzle but not too sticky.
- Pour the glaze into a small bowl and set aside to cool completely. It will thicken considerably as it cools.
- In a large bowl or the bowl of a stand mixer, combine the softened cream cheese, ricotta, olive oil, minced garlic, salt, and pepper.
- Beat on medium-high speed for 3–5 minutes, scraping down the sides occasionally, until the mixture is completely smooth, light, and airy. Aeration is key, so do not rush this step.
- Cover the bowl and refrigerate the whipped cheese mixture for at least 30 minutes to firm slightly (optional but recommended).
- In a separate bowl, gently toss the halved tomatoes and mozzarella pearls with a splash of olive oil and a pinch of salt and pepper.
- Spread the chilled cheese mixture evenly onto your serving platter or shallow dish, creating a slight depression in the centre.
- Spoon the seasoned tomato and mozzarella mixture evenly over the whipped cheese base.
- Scatter the fresh basil chiffonade generously over the top.
- Finish by drizzling the cooled balsamic glaze liberally across the top of the dip. Serve immediately with toasted baguette or crackers.