Potluck Bruschetta

Ever since I can remember my big family has been a potluck family. This week, every branch of it flew, drove, or showshoed to Toronto for a holiday reunion. True to form, a potluck lunch was the order of the day. 

Now I'm going to let you in on a little secret: I'm an extremely mediocre cook. Baking is where my culinary talents lie, but I'm pretty hopeless at almost everything else. Most of the savoury dishes you see here on the blog are made by my talented boyfriend. He keeps our house full of gourmet meals and makes sure I don't forget to eat something other than my famous brownies. I was stuck when it came to this potluck because my aunts beat me to the punch and locked down the desert menu. With the man of the house out of town I had to gather my wits together and whip up an appetizer all on my own.

I decided to make the most risk-free dish I could think of: bruschetta. For those of you who need something to bring to a holiday party but don't feel comfortable in the kitchen, this is the recipe for you. No basting, boiling, stoves, or ovens. All you've got to do is chop and mix. 


To make enough bruschetta for a group you'll need:

  • 6 tomatoes
  • 1/2 cup sun-dried tomatoes
  • 3-4 garlic cloves
  • 1/4 cup fresh basil
  • 1/4 cup olive oil
  • 1-2 tbs balsamic vinegar
  • salt and pepper to taste

The directions really can't get any simpler: dice the fresh and sun-dried tomatoes, mince the garlic, and chop the basil. Mix it all together with the oil and vinegar, sprinkle in some salt and pepper and you've got yourself some bruschetta.


I served mine cold on some sliced baguette; but, if you don't have any dairy allergies in your group it would also be delicious with some melted mozzarella or warm goat cheese. Just pile the bruschetta onto your bread and grate or crumble your cheese on top. Pop the whole thing into the oven until the cheese melts and you're done!

photo by brooklyn doran

photo by brooklyn doran

Here I am trying not to chop my fingers off…

I'm determined to learn to make some more new meals this winter, and I've got pretty big ambitions of perfecting roast beef and yorkshire pudding before spring! What easy savoury recipe is your go-to?