Bruschetta makeover is what I call it. The flavor combination with the tomatoes and cream cheese is perfection. This appetizer goes a long way – another crowd pleaser, that’s for sure.
Original recipe makes 12 servings
Ingredients
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
2 cloves garlic, minced
7 roma (plum) tomatoes, chopped
salt and ground black pepper to taste
1 sourdough baguette, cut into 1/2 inch thick slices
1 (4 ounce) package semi-soft cheese with garlic and herbs (such as Alouette®)
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PREP
20 mins
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COOK
10 mins
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READY IN
50 mins
Directions
- Whisk together the olive oil, balsamic vinegar, basil, and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
- Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
- When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.
Nutrition
Calories: 113 kcal
Carbohydrates: 13.2 g
Cholesterol: 5 mg
Fat: 5.5 g
Fiber: 0.9 g
Protein: 3.6 g
Sodium: 167 mg
