It's fresh and has that lovely piece of toasted bread for a base. Drizzle with olive oil. I drizzled a lil olive oil over the toasted bread for extra savory flavor. Spread cream cheese evenly over toast slices. Bake 10 to 12 minutes or until lightly browned and crisp. Add the whipped cream cheese and crumbled gorgonzola. If you're feeling savory, drizzle with olive oil and cracked pepper or top with tomato-anchovy salad or roasted broccoli rabe. You can either spread the bruschetta on baguette slices or have your guests spread the bruschetta on toasted baguette slices themselves. Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. That is all it needed--cheese tomato fresh basil and fresh garlic. Finely chop the garlic stuffed olives and place in a mixing bowl. Roma Tomatoes: Freshly diced ripe tomatoes. If there's a tasty appetizer that everyone enjoys it's bruschetta. Lightly brush tops of bread slices with olive oil. We also love adding salty salami, roasted tomatoes, or rosemary-flavored lima beans. Pulse until coarsley chopped but not pureed. Bruschetta with Cream Cheese, Arugula, Tomato, Pepper and Anchovies O Meu Tempero bread, yellow pepper, olive oil, cream cheese, arugula, garlic and 3 more Summer Sausage Bruschetta Hillshire Farm Divide the olive-cheese mixture amongst the bread slices and place them in a single layer on a baking sheet. How to Serve Olive Bruschetta. Combine thoroughly. Preheat oven to 375° F. Place bread slices on baking sheet. Creamy ricotta cheese makes a delicious base for all kinds of crostini. Slice basil in ribbons and stir into tapenade. Remove bread from oven and set aside. Directions Preheat oven to 400. Bruschetta Ingredients: Simple ingredients making a sweet and savory appetizer. AMAZING! I also sliced an italian loaf of bread and broiled it on both sides. Place in refrigerator to rest and cool. A medley of green olives, cauliflower, celery, carrots, roasted red peppers, banana peppers, olive oil, capers, oregano, granulated garlic & crushed red peppers. Want to go sweet? Remove roasted garlic from the oven, remove peel and puree until smooth. Olive Oil: Brush the oil over top of each slice of bread. I reduced the recipe for 1 (just me and my wine) and so only made 4 pieces of bruschetta. Meanwhile, in a small bowl, mix olives, garlic, and dressing. On top we're also adding son basil and balsamic glaze. 2 Tbsp olive oil for brushing, in a small bowl 1 Tbsp fresh basil, minced (optional) 1 tub or block of cream cheese 1 jar sliced roasted red peppers, drained. Place in the oven for about 3 minutes to soften the cheese and warm the olives. Combine Feta and cream cheese until smooth. Lightly brush one side of each bread slice with olive oil. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade. When cool, combine with softened cream cheese. Baguette: Slice the bread into thin even slices. Line a baking sheet with parchment paper. Make sure it is room temperature when you’re ready to serve. Slice bread, 1/2 inch thick, on the bias. This cream cheese and tomato bruschetta we have an extra texture from the smoothness of the cheese making it extra interesting. Serve immediately. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Mozzarella Cheese: Shredded cheese lays smoothly overtop of the tomato mixture and softens with the warm bread. Toast the bread slightly and set aside. Our Olive Bruschetta is a favorite with fresh Mozzarella cheese on fresh-baked Italian bread. Delicious on crackers or with bow-tie pasta to make a savory pasta salad. You can make olive bruschetta the day before serving and place it in an airtight container. Basil and balsamic glaze and crisp only made 4 pieces of bruschetta with cream cheese mixture and softens with warm. 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