Creamy Bruschetta

By Wednesday, May 6, 2015

I am so freakin’ excited to share this recipe with you today!!!

Creamy Bruschetta |

And like all good recipes, it comes with a story.

Let me tell you about my friend Laura. She’s the best – gorgeous, smart, funny and an awesome mom. Her house is always spotless and she has a knack for decorating (something I envy!). She just so happens to be the sister of Simply Stacie, which makes her extra cool in my book. She’s also a fabulous entertainer and whenever she has us over, there’s always the most delicious array of snacks. Soo yeah, we get along pretty well 🙂

Creamy Bruschetta |

My all-time favourite appetizer she makes is this Creamy Bruschetta. I’ve had tons of bruschetta in my life (which I insist on pronouncing properly, brews-kett-ah), but this is totally different. It’s creamy and cheesy and moist. I went absolutely nuts for it, and was so happen when she made it a few more times. Finally, I asked her for the recipe, and have been making it regularly ever since.

Creamy Bruschetta |

We serve it at dinner parties. We have it for lunch. On Sunday, it was my potluck item at book club!

It’s my new favourite thing!

Creamy Bruschetta |

Creamy Bruschetta


  • 1 baguette
  • Butter or margarine for the baguette
  • 3 large tomatoes, seeds and liquid removed
  • 3/4 cup mayonnaise
  • 1/2 cup sliced black olives, drained
  • 1 tsp of dried basil
  • 1 tsp dried oregano
  • 2 tsps minced garlic
  • Salt & pepper, to taste
  • 1 cup grated mozzarella
  • 1/2 cup grated parmesan


  1. Slice the baguette and butter each piece. Arrange on a baking sheet. Mix all other ingredients in a large bowl until evenly distributed. Spoon onto each piece of baguette. Bake at 350 degrees for 40 minutes, or until cheese is melted and baguette is golden.


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