15 minutes
Cook Time
20 minutes
Cooking Level


  • For the bruschetta:
  • 2 dry pints Pure Flavor® Sangria® Medley Tomatoes, quartered
  • 1 clove garlic, crushed
  • ¼ cup basil, cut into ribbons
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt & pepper, to taste
  • For the dip:
  • 2 cloves garlic, crushed
  • 10 oz goat cheese, softened
  • 6 oz cream cheese, softened
  • 1 cup mozzarella, shredded
  • ½ cup plain Greek yogurt
  • 1 tbsp olive oil
  • Salt & pepper, to taste
  • For serving:
  • Grated Parmesan, for garnish
  • Balsamic glaze, for garnish
  • Baguette


Step 1

Preheat oven to 400°F.

Step 2

In a large bowl, mix bruschetta ingredients and set aside.

Step 3

In a separate bowl, cream together the dip ingredients.

Step 4

Lightly grease a baking dish and add the dip mixture. Spread evenly and bake on middle rack for 20 minutes until cheese is golden. Remove and set aside.

Step 5

Once dip is slightly cooled, add bruschetta on top of the dip.

Step 6

Garnish with Parmesan and balsamic glaze. Serve with sliced baguette and enjoy!

Recipe created by Hanan Ghadban

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