16slicesFrench baguetteor rustic sourdough loaf, sliced and toasted
Cream Cheese Spread:
4ouncesblock-style cream cheesesoftened
1tablespoon(s)basilfresh, chiffonade
Bruschetta:
1poundroma tomatoesdiced
1/2cupwhite oniondiced
1/2cupbasilfresh, chiffonade
2garlic clovesmedium in size, minced
2tablespoon(s)olive oil
Salt and pepperto taste
1/4cupparmesan cheeseshredded off the block (optional)
Instructions
Preheat the oven to 350°F.
Bread:
Slice the baguette into ½-inch thick slices, and place them on a baking sheet. Bake for about 10 minutes until the bread is lightly toasted. Remove from oven and set aside.
16 slices French baguette
Cream Cheese Spread:
Place the softened cream cheese and basil in a small bowl. Use a spoon to combine. Set aside.
Place the tomatoes, onions, garlic, basil, and olive oil in a medium bowl. Stir to combine. Taste, and season with salt and pepper.
1 pound roma tomatoes, 1/2 cup white onion, 1/2 cup basil, 2 garlic cloves, 2 tablespoon(s) olive oil, Salt and pepper
Assembly:
Spread approximately 1 tablespoon of basil cream cheese onto each slice of toasted bread. Top with about 1 - 1 ½ tablespoons of bruschetta mixture. If desired, sprinkle with Parmesan cheese.
1/4 cup parmesan cheese
Serve immediately. The bruschetta may be stored in the refrigerator for up to 3 days. Store unassembled in separate containers for best results.
Please see information in the post/article for answers to frequently asked questions.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pieces of bruschetta. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.