How To Host: Fire Roasted Tomato Dip

My Fire Roasted Tomato Dip is a part of my June 2026 recipe series How to Host: Grill Like a Girl Menu. Get the full three course grill fired meal with all the recipe cards available to download here. Course One: Grilled Bread, Fire Roasted Tomatoes, and Whipped Spiced Ricotta.

The perfect summer appetizer, my grill fired roasted tomato dip is fresh, smoky and the perfect bite for a backyard barbecue.

Ingredients

8-12 Tomatoes on the vine (ensure most tomatoes are intact on the stem for easy cooking)

16 oz. Whole Milk Ricotta Cheese

¼ cup Olive Oil 

1 tsp. Salt 

1 tsp. Pepper 

1 tsp. Red Pepper Flakes 

1 tsp. Dried Parsley

Loaf of French Bread 

Method

1. In a blender add the ricotta, olive oil, salt, pepper, red pepper flakes, dried parsley and blend until creamy. Set aside in a shallow dish for serving. 

2. Cut bread into thin ¼ inch slices on a diagonal. Place slices of bread on an aluminum or high heat proof baking sheet, you do not need to place anything else on the pan. 

3. Turn on propane or electric grill on medium high heat for five minutes. Place a baking sheet with bread onto the grill, turn burners down to low heat and close the grill. Allow bread to toast for five to ten minutes, keeping a close eye as to not burn it. When bread is toasted and crisp, remove from the grill and raise the heat to high. 

4. To prepare tomatoes, coat in a thin layer of olive oil and sprinkle with salt and pepper. Let the grill regain temperature for two minutes. Place tomatoes on the vine gently onto the grill top and allow to sear a minute. Depending on the grill, the flames may completely engulf the tomatoes, if this is the case, turn the grill to medium. The flame should lick the tomato occasionally, this will allow it to create a char and caramelize the tomato at once. Close the grill in two minute intervals, making sure to lift the grill so they don't burn. Remove tomatoes when they are charred at the bottom and soft to the touch. 

5. Place the tomatoes on the whipped ricotta and serve with the grilled bread. 

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