I absolutely love a good bruschetta. The most traditionally known bruschetta is tomato basil, so I made that for the bridal shower on some yummy french bread crostinis. I’ve been wanting to make my own bread for a while, so that was the perfect excuse..and a perfect opportunity for some yummy spreads/bruschetta!
I made spinach artichoke dip as well, as it’s one of Jenny’s favorites. This particular recipe for spinach artichoke dip is out of this world. I’m usually not a fan of dips that have mayo in it, but oh boy. This one is fantastic. My cousin and aunt both don’t usually like spinach artichoke dip, but this one changed them! The bruschetta was so fresh; I added a drizzle of balsamic vinegar to amp up the flavor, and it was perfect. The key here is using fresh basil! Both of these recipes were from the lovely food blog, Annie’s Eats (dip & bruschetta), with only slight changes made. Make these soon – they’re SO worth it!