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