There are so many different variations of the delicious Italian appetizer, this happens to be one of my favorites!Â
Now you can go ahead and just make the bruschetta dip and serve by itself with a nice thick cut Italian bread (grilled with olive oil is the best) or you can make a whole spread and put it on a fancy platter or chartreuse board.Â
The great part of this recipe is that a lot of the traditional toppings are already in the dip like fresh basil and mozzarella so that leaves room to get creative with what else you can plate. I like to put giant thin slices of salami folded neatly, slices of pepperoncini, artichokes, pepperoni, and sometimes green olives. Really it just depends what I have on hand too!Â
This makes a great appetizer for game days. Or for potlucks and 1st courses.Â
Let us get this started!
Bruschetta Dip
Ingredients
BRUSCHETTA MIX
- 6 plum tomatoes or 1 can of italian stewed tomatoes
- 1 tbsp balsamic vinegar
- 1/2 ball fresh mozzarella cheese, cut into small bite size cubes
- 1/3 cup chopped fresh basil
- 3 cloves garlic, minced or sliced thin
- 1 tsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 loaf Fresh Italian bread
Optional
- 1/2 package genoa salami
- 1/2 package pepperoni
- 1/2 can artichoke hearts
- 1 cup pepperchinis, thinly sliced
- 1 cup green or black olives
- additional cheeses
- grapes for decor and eating
Instructions
- This is the easy part, simply mix all the bruschetta ingredients in a small bowl EXCEPT THE BREAD. Stir well. Refrigerate for 2 hours then take it out 20 minutes before serving to get back to room temperature.
- Serve in a small dish with Italian bread and the spread out on a platter with optional ingredients if you so desire!
- ENJOY!
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