Rustic, crusty artisan breads paired with a colorful trio of flavorful dips—this bread basket is the perfect centerpiece for gatherings, casual snacking, or pre-dinner appetizers. Each dip offers a distinct profile: creamy basil ricotta for a fresh, herbal note; roasted garlic hummus for richness and depth; and warm marinara for a tangy, savory finish. Together with a variety of sliced breads, this simple yet elegant platter is both comforting and refined.
Why You’ll Love This Recipe
This recipe offers a balance of textures and flavors with very little effort. The bread basket provides variety, while the three dips accommodate a range of tastes—from herbaceous and creamy to bold and garlicky. It’s a flexible, make-ahead-friendly option ideal for entertaining. Plus, everything is easily adaptable to dietary preferences and available ingredients. Serve it as a standalone appetizer or pair with wine and olives for a Mediterranean-inspired spread.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Bread Basket:
- rustic sourdough, sliced
- multigrain or walnut bread, sliced
- ciabatta, sliced
For the Basil Ricotta Dip:
- ricotta cheese
- chopped fresh basil
- olive oil
- salt and pepper to taste
For the Roasted Garlic Hummus:
- canned chickpeas, drained
- roasted garlic
- tahini
- lemon juice
- olive oil
- salt to taste
For the Marinara Dip:
- tomato passata or crushed tomatoes
- garlic clove, minced
- olive oil
- salt and oregano to taste
- fresh thyme or basil for garnish
Directions
- Make the Basil Ricotta Dip: In a small bowl, mix ricotta cheese, chopped basil, olive oil, salt, and pepper until creamy and well combined. Set aside.
- Prepare the Roasted Garlic Hummus: In a food processor, blend chickpeas, roasted garlic, tahini, lemon juice, olive oil, and salt until smooth. Adjust seasoning to taste.
- Cook the Marinara Dip: In a small pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Stir in the tomato passata or crushed tomatoes, salt, and oregano. Simmer for 10 minutes. Let cool slightly, then garnish with fresh thyme or basil.
- Assemble the Bread Basket: Arrange slices of sourdough, multigrain, and ciabatta in a basket lined with a clean cloth or towel to keep warm.
- Serve the bread with the trio of dips arranged in small serving bowls on the side.
Servings and timing
This recipe serves 4–6 people as an appetizer.
Prep time: 15 minutes
Cook time: 10 minutes (for marinara only)
Total time: 25 minutes
Variations
- Cheese board pairing: Add sliced cheese, olives, and nuts to turn it into a more elaborate platter.
- Spicy hummus: Blend in a bit of smoked paprika or cayenne pepper for added heat.
- Vegan basil dip: Use a vegan ricotta alternative or silken tofu with basil and lemon.
- Add pesto: Serve classic basil pesto or sun-dried tomato pesto as a fourth dip.
- Gluten-free option: Substitute with gluten-free bread varieties or crackers.
storage/reheating
Store leftover dips separately in airtight containers in the refrigerator.
- Basil ricotta dip: Up to 3 days
- Roasted garlic hummus: Up to 5 days
- Marinara dip: Up to 4 days
To reheat the marinara, warm gently on the stovetop or in the microwave. Bread is best enjoyed fresh but can be stored in a sealed bag at room temperature for up to 1 day. Toast before serving again.
FAQs
Can I use store-bought bread?
Yes, quality store-bought artisan bread works well. Choose crusty, flavorful loaves for best results.
How do I roast garlic for the hummus?
Cut off the top of a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30–40 minutes until soft and golden.
Can I make this ahead of time?
Yes, all dips can be made a day in advance and stored in the refrigerator. Assemble the bread basket just before serving.
Can I use dried herbs?
Fresh herbs are preferred for optimal flavor, but dried herbs can be used in smaller quantities (1/3 the amount of fresh).
Is this recipe vegetarian?
Yes, all components are vegetarian. To make it vegan, substitute the ricotta with a plant-based alternative.
Can I use other beans in the hummus?
Yes, white beans such as cannellini make a great substitute and yield a creamy consistency.
What can I serve this with besides bread?
Try crackers, pita chips, raw vegetables, or toasted flatbread as dipping options.
Can I freeze any of the dips?
The marinara can be frozen for up to 3 months. Hummus can also be frozen, though the texture may slightly change. Ricotta dip is best enjoyed fresh.
What wine pairs well with this platter?
A light white wine like Sauvignon Blanc or a dry rosé complements the flavors well.
Can I make the bread myself?
Absolutely. Homemade sourdough or no-knead artisan loaves are great options if you enjoy baking.
Conclusion
This artisan bread basket with a trio of dips is a sophisticated yet approachable appetizer that’s perfect for any occasion. Whether you’re entertaining guests or simply elevating a weeknight snack, the combination of hearty breads and flavorful spreads offers something for everyone. Make it ahead, serve it beautifully, and enjoy the richness of simple, quality ingredients shared around the table.
Print
Artisan Bread Basket with Trio of Dips
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Stovetop, No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Des tranches rustiques de pains artisanaux croustillants servies avec un trio vibrant de ricotta crémeuse au basilic, de houmous à l’ail rôti et de marinara acidulée – ce plateau magnifiquement agencé est parfait pour grignoter, recevoir ou pour un apéritif chaleureux.
Ingredients
- Pour la corbeille à pain :
- 1/2 pain au levain rustique, tranché
- 1/2 pain multigrains ou aux noix, tranché
- 1/2 pain ciabatta, tranché
- Pour la trempette au basilic et à la ricotta :
- 1/2 tasse de fromage ricotta
- 1 cuillère à soupe de basilic frais haché
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre au goût
- Pour le houmous à l’ail rôti :
- 1 tasse de pois chiches en conserve, égouttés
- 1 tête d’ail rôti
- 2 cuillères à soupe de tahini
- 2 cuillères à soupe de jus de citron
- 2 cuillères à soupe d’huile d’olive
- Sel au goût
- Pour la trempette Marinara :
- 1/2 tasse de concentré de tomates ou tomates concassées
- 1 gousse d’ail hachée
- 1 cuillère à café d’huile d’olive
- Sel et origan au goût
- Thym frais ou basilic pour garnir
Instructions
- Pour préparer la sauce ricotta-basilic, mélangez la ricotta, le basilic, l’huile d’olive, le sel et le poivre dans un bol. Mixez jusqu’à obtenir une consistance crémeuse.
- Pour le houmous, mixez les pois chiches, l’ail rôti, le tahini, le jus de citron, l’huile d’olive et le sel dans un robot culinaire jusqu’à obtenir une consistance lisse.
- Pour la sauce marinara, faites chauffer l’huile d’olive dans une poêle, faites revenir l’ail 1 minute, puis ajoutez les tomates, le sel et l’origan. Laissez mijoter 10 minutes. Laissez refroidir et décorez de thym ou de basilic frais.
- Disposez les tranches de pain dans un panier recouvert d’un torchon propre.
- Servez les trempettes dans de petits bols avec du pain pour tremper.
Notes
- Faites légèrement griller les tranches de pain pour plus de texture et de chaleur.
- Les trempettes peuvent être préparées la veille et conservées au réfrigérateur.
- Essayez d’ajouter des olives, des noix ou des fruits pour une tartinade plus élaborée.
Nutrition
- Serving Size: 1 portion (approx. 1/6 of total)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
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