Roasted Charred Cherry Tomato and Crispy Basil Oil Dip
A vibrant Italian-inspired dip featuring charred cherry tomatoes roasted until they burst and caramelize, blended with creamy ricotta and finished with crispy basil-infused oil. The sweetness of the roasted tomatoes contrasts beautifully with the peppery basil and bright garlic notes. Serve warm or at room temperature with crusty bread, crudités, or crackers.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr
- Makes
- About 1¾ cups (420 ml) dip
Steps
Before you start
- Preheat your oven to 450°F (230°C)
- Gather basil leaves while still fresh; you'll fry them right before serving
- Have a small saucepan ready for the basil oil
Prepare and roast tomatoesOven 450°F / 230°C
- On a rimmed baking sheet (17×12 inch / 43×30 cm), toss the whole cherry tomatoes and 4 peeled garlic cloves with 3 tablespoons (45 ml) of olive oil, 0.75 teaspoon (4 g) of kosher salt, and 0.25 teaspoon (0.5 g) of black pepper.
- Spread them in a single layer, with some of the tomatoes skin-side down to help them char.
- Roast at 450°F (230°C) for 30–35 minutes, stirring halfway through, until the tomatoes are deeply blistered and charred in spots and the garlic is soft and golden.
- The tomatoes should be collapsing and releasing their juice.
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Ready when: Tomatoes are deeply blistered and charred with burst skins, garlic is very soft and golden
Tip: Don't shake the pan too often; let the tomatoes sit to develop color and char on the bottom. Some should be darker than others for depth of flavor.
Cool tomatoes and garlic
- Remove the baking sheet from the oven and let the tomatoes and garlic cool for about 10 minutes until you can handle them comfortably.
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Ready when: No longer too hot to touch, but still warm
Blend tomatoes with ricotta
- Pour the cooled roasted tomatoes and their released juices along with the soft garlic cloves into a food processor or into a bowl if using an immersion blender.
- Add the room-temperature ricotta (0.75 cup / 170 g), 2 tablespoons (30 ml) of fresh lemon juice, and the optional 0.25 teaspoon (0.5 g) red pepper flakes.
- Blend until mostly smooth with some small tomato pieces still visible for texture—you want a rustic, not completely pureed consistency.
- Taste and adjust salt and pepper to your preference.
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Ready when: Smooth base with small tomato pieces visible, well combined
Tip: Don't over-blend; a slightly textured dip is more interesting and shows off the charred tomato pieces. Leave it a bit chunky.
Transfer to serving bowl
- Transfer the tomato-ricotta dip to a shallow serving bowl.
- You can serve it now at room temperature, or gently warm it over low heat in a small saucepan, stirring often, for about 3–5 minutes if you prefer it warm.
- Do not let it boil.
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Ready when: Dip is heated through or at your preferred temperature
Tip: If warming, stir constantly and keep the heat very low to prevent the ricotta from breaking or becoming grainy.
Prepare basil oil
- While the dip is in the serving bowl, heat 0.33 cup (80 ml) of olive oil in a small heavy-bottomed saucepan over medium-low heat.
- Add 1 very thinly sliced garlic clove and cook gently for 1–2 minutes, stirring often, until the garlic is light golden and fragrant but not brown.
- Working in batches, carefully add the 0.75 cup (18 g) of fresh basil leaves to the hot oil, stirring gently.
- The basil will crisp and darken slightly, turning a darker green.
- This should take about 2–3 minutes total.
- The leaves should be crispy and have released their flavor into the oil.
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Ready when: Basil leaves are crispy and dark green, garlic is light golden, oil is fragrant
Tip: Work quickly and carefully; basil can burn easily. If the oil starts to smoke, remove it from heat immediately. The basil should be dark but not blackened.
Finish and serve
- Immediately pour the warm basil oil with the crispy basil leaves and golden garlic over the top of the dip in the serving bowl.
- Sprinkle a pinch of fleur de sel or finishing sea salt (0.125 teaspoon / 1 g) over the basil oil.
- Serve warm or at room temperature with crusty bread, crudités, or crackers.
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Ready when: Basil oil is glistening over the dip, aromatics are released
Tip: Don't do the basil oil too far ahead; it's best served within a few minutes of frying so the basil stays crispy and the oil retains its aromatic quality.
Good to know
Tips
- Roasting tomatoes low and slow (rather than very hot) develops deeper sweetness, but high heat helps them char. The 450°F temperature balances both: it's hot enough to caramelize and blister the skins in a reasonable time without drying them out completely.
- The crispy basil oil is the showstopper finish. Timing matters: fry it just before serving so the basil stays crunchy and the aromatics are bright. If it sits too long, the basil softens and the oil cools.
- Use the freshest basil you can find; older or bruised leaves will turn dark and bitter when fried. Young, tender leaves fry most beautifully.
Make ahead
The tomato-ricotta base can be made up to 2 days ahead and stored covered in the refrigerator. Bring it to room temperature or gently warm it before serving. Make the basil oil just before serving for maximum crispness and aroma.
Storage & reheating
Covered in the refrigerator for up to 3 days (without the basil oil topping). Do not freeze; the ricotta texture will break down. The basil oil is best served fresh but any leftover can be refrigerated in an airtight container for up to 5 days and used for drizzling over other dishes. To reheat the dip, warm it gently over low heat in a saucepan, stirring often, until warmed through.
Substitutions
- whole milk ricotta → mascarpone or crème fraîche. Use 0.5 cup (125 g) mascarpone or crème fraîche for a richer, tangier dip; reduce amount slightly as it's denser than ricotta.
- fresh basil leaves, tightly packed → fresh mint or parsley leaves. Mint will give an herbal, cooling note; parsley will be more subtle. Use the same amount but reduce the basil's intensity if using a mix.
- cherry tomatoes → mixed heirloom tomatoes or sun-dried tomatoes. Cut heirloom tomatoes into 1-inch pieces; roast the same way. For sun-dried, rehydrate in warm water first and add a bit less oil since they're more concentrated.
- fresh lemon juice → fresh lime juice or white wine vinegar. Use the same amount (2 tablespoons / 30 ml) for brightness; vinegar will be slightly more tart.
